Grilled Vegetables with Potato Cakes |
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Prep Time: 14 Minutes Cook Time: 3 Minutes |
Ready In: 17 Minutes Servings: 4 |
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Use any combination of yellow squash and zucchini to get 3 cups of chopped squash. Grill the squash and mushroom caps while the potato cakes reheat. Ingredients:
4 potato cakes |
2 small zucchini |
1 small yellow squash |
4 small portobello mushroom caps |
1/2 teaspoon pepper |
cooking spray |
2 cups fire-roasted tomato and garlic pasta sauce (such as classico) |
1/2 cup preshredded fresh parmesan cheese |
Directions:
1. Preheat oven to 350°. Reheat Potato Cakes according to recipe instructions on page 105.
2. Prepare grill.
3. 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.
4. Pour pasta sauce into a 2-cup glass measure. Cover and microwave at HIGH 2 minutes or until thoroughly heated, stirring after 1 minute.
5. 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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