Vegetable lovers will truly enjoy this dish, which is a snap to grill. Fresh-picked squash from your garden will make it even better.
—LISA FINNEGAN FORKED RIVER, NJ
START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS
2 medium yellow summer squash, sliced
2 medium sweet red peppers, sliced
1 large sweet onion, halved and sliced
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1. In a large bowl, combine all the ingredients. Divide between two double thicknesses of heavy-duty foil (about 18 in. x 12 in.). Fold foil around vegetable mixture and seal tightly.
2. Grill, covered, over medium heat for 10-15 minutes or until vegetables are tender. Open foil carefully to allow steam to escape.
PER SERVING 124 cal., 7 g fat (1 g sat. fat), 0 chol., 159 mg sodium, 15 g carb., 3 g fiber, 3 g pro. Diabetic Exchanges: 2 vegetable, 1 1/2 fat.