Grilled Thai Marinated Summer Squash ( .5 points)

Recipe Ingredients

1 cup	237ml	Zucchini - cut lengthwise in (medium)
		Half
1		Yellow summer squash - cut lengthwise in (medium)
		Half
1/4 cup	59ml	Reduced-sodium chicken broth
1 tablespoon	15ml	Lime juice
1/2 teaspoon	2.5ml	Chopped fresh mint
		OR
1/8 teaspoon	0.6ml	Dried mint leaves
1/2 teaspoon	2.5ml	Chopped fresh basil
		OR
1/8 teaspoon	0.6ml	Dried basil leaves
1/2 teaspoon	2.5ml	Finely chopped gingerroot
1/2 teaspoon	2.5ml	Finely chopped jalapeño chili
1 teaspoon	5ml	Reduced-sodium soy sauce

Recipe Instructions

Place zucchini and squash in square baking dish 8 × 8 × 2 inches. Mix

remaining ingredients; pour over vegetables. Cover and let stand at least

1

hour but no longer than 2 hours.

Heat coals or gas grill. Remove vegetables from marinade; reserve

marinade.

Cover and grill vegetables 4 inches from medium heat 10 to 15 minutes,

turning and brushing 2 or 3 times with marinade, until golden brown and

tender.

Cut each crosswise into 4 pieces. Toss with any remaining marinade.

Copyright:

"© General Mills, Inc. 1998."

Per serving: 18 Calories (kcal); trace Total Fat; (6% calories from fat);

2g

Protein; 3g Carbohydrate; 0mg Cholesterol; 85mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0

Fat;

0 Other Carbohydrates

Shared by: S. May, PointsTowardSuccess

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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