TRYTHISDISH

by Kim Beavers, MS, RDN, CDCES

Registered Dietitian Nutritionist, Chef Coach, Author Follow Kim on Facebook: facebook.com/eatingwellwithkimb

GRILLED TOMATOES & ZUCCHINI

When you grill vegetables always grill extra, because having a bunch of leftover grilled vegetables is great prep for future meals. Healthy cooking begets healthy eating

Ingredients

• 2 zucchinis cut into ½-inch pieces

• 1 pint grape tomatoes

• 3 tablespoons Zoë’s® Greek Dressing (or other Greek dressing of choice)

• 4 tablespoons feta cheese (optional)

• Parsley for serving (optional)

Directions

Preheat the grill for low to medium heat.

Combine vegetables in a large bowl; add dressing, and toss to coat.

Put vegetables in a vege- table grilling pan (I place the grill pan over a plate so that the marinade will drip onto the plate to decrease grill flare-ups).

Cook the vegetables over medium low heat for ten minutes or until done. Toss the vegetables and stir a couple of times throughout the cooking process. Serve with feta cheese, and parsley if desired.

Yield: 6 servings:

Nutrition Breakdown: 60 calories, 3.5g fat (1.5g saturated), Cholesterol 5mg, Carbohydrate 5g, Fiber 1g, Sodium 110mg, Protein 2g, Potassium 295mg.

Percent Daily Value: 30%

Vitamin C, 10% Vitamin A, 4%

Calcium, 4% Iron

Diabetes Exchanges: 1 Vegetable, 1 Fat

“Planned-Over Leftover” recipes that use grilled vegetables!

Boil noodles of choice, and while the noodles cook lightly sauté the leftover veggies and white beans in EVOO and garlic. Serve over pasta and top with Parmesan. Serve leftover grilled veggies over morning toast. Alternatively try these grilled veggies stuffed into a tortilla and cook in a non-skillet until warm. Better yet make it a morning quesadilla by adding a scrambled egg.

Add grilled vegetables over a bed of lettuce with cucumbers, grilled sliced chicken with Greek dressing.

Lastly, add grilled veggies to a stir-fry with brown rice, soy sauce and edamame.