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Summer Squash Souvlaki

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  • Makes: 4 servings
  • Prep: 30 mins
  • Grill: 14 mins

Summer Squash Souvlaki

Directions

  1. For tzatziki, in a small bowl combine cucumber, yogurt, lemon juice, 1 teaspoon dill, garlic, and salt. Fold in 1/4 cup cheese. If desired, cover and chill for up to 2 hours.
  2. On four 10- to 12-inch skewers* alternately thread zucchini, yellow squash, mushrooms, and onion, leaving 1/4 inch between pieces. Brush with oil; sprinkle with oregano and crushed red pepper.
  3. For a charcoal or gas grill, place skewers on the rack of a covered grill directly over medium heat. Grill for 12 to 14 minutes or until vegetables are tender, turning occasionally. Remove from grill. Place pita flatbreads on grill rack. Grill for 2 to 4 minutes or until heated through and lightly toasted, turning once halfway through grilling.
  4. Spread pita flatbreads with tzatziki. Folding a flatbread around each skewer, hold the vegetables with the bread while pulling out the skewer. Top with tomato slices and, if desired, additional dill and/or cheese. Fold in half.

From the Test Kitchen

*Tip:

If using wooden skewers, soak in water for at least 30 minutes; drain before using.

Nutrition Facts (Summer Squash Souvlaki)

  • Per serving:
  • 272 kcal cal.,
  • 7 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 10 mg chol.,
  • 589 mg sodium,
  • 42 g carb.,
  • 3 g fiber,
  • 6 g sugar,
  • 12 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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