Greek-Style Squash bring Mediterranean to the table

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Greek-Style Squash

2 small yellow summer squash, thinly sliced

2 small zucchini, thinly sliced

1 medium tomato, seeded and chopped

1/4 cup pitted ripe olives

2 tablespoons chopped green onion

2 teaspoons olive oil

1 teaspoon lemon juice

3/4 teaspoon garlic salt

1/4 teaspoon dried oregano

1/8 teaspoon pepper

2 tablespoons grated Parmesan cheese

Place the yellow squash, zucchini, tomato, olives and onion on a double thickness of heavy-duty foil (about 17-by-18 inches).

Combine the oil, lemon juice, garlic salt, oregano and pepper; pour over vegetables. Fold foil around mixture and seal tightly.

Grill, covered, over medium heat for 30-35 minutes or until vegetables are tender. Carefully open foil; transfer vegetables to a serving bowl. Sprinkle with Parmesan cheese.

Makes 4 servings, 3/4 cup each, with 80 calories, 5 grams fat, 2 mg cholesterol, 479 mg sodium, 3 grams fiber, 4 grams protein.

-- Taste of Home

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