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Grilled Vegetables with Potato Cakes Recipe

Grilled Vegetables with Potato Cakes Recipe

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Ingredients

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Ingredients:

Serving

4 potato cakes
2 small zucchini
1 small yellow squash
4 small portobello mushroom caps
1/2 tsp pepper
cooking spray
2 cups fire-roasted tomato and garlic pasta sauce (such as classico)
1/2 cup preshredded fresh parmesan cheese

Directions:

Preheat oven to 350°. Reheat Potato Cakes according to recipe instructions on page 105.
Prepare grill.
Cut squash lengthwise into 4 slices each. Sprinkle squash and mushrooms with pepper, and coat with cooking spray. Place on grill rack coated with cooking spray; grill 3 minutes on each side or until tender. Remove from heat. Chop squash; set aside.
Pour pasta sauce into a 2-cup glass measure. Cover and microwave at HIGH 2 minutes or until thoroughly heated, stirring after 1 minute.
Place mushroom caps on plates; top each with a potato cake. Spoon squash over potato cakes. Top each with pasta sauce, and sprinkle with cheese.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	14.89 Kcal (62 kJ)
Calories from fat	0.08 Kcal
		% Daily Value*
Total Fat	0.01g	0%
Sodium	86.58mg	4%
Potassium	29.07mg	1%
Total Carbs	2.72g	1%
Sugars	1.19g	5%
Dietary Fiber	0.13g	1%
Protein	0.19g	0%
Vitamin C	3.1mg	5%
Iron	0.1mg	0%
Calcium	20.2mg	2%

Amount Per 100 g
Calories	12 Kcal (50 kJ)
Calories from fat	0.06 Kcal
		% Daily Value*
Total Fat	0.01g	0%
Sodium	69.77mg	4%
Potassium	23.42mg	1%
Total Carbs	2.19g	1%
Sugars	0.96g	5%
Dietary Fiber	0.1g	1%
Protein	0.16g	0%
Vitamin C	2.5mg	5%
Iron	0.1mg	0%
Calcium	16.3mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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