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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse and trim vegetables. Cut a 3-inch portion from the bottom of 6 of the green onions. Save remaining onion tops for another use. Place pattypan squash, zucchini, pea pods, and 3-inch green onion portions in a plastic bag set in a shallow dish.

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  • Finely chop remaining 2 green onions. For marinade, in a screw-top jar combine oil, Parmesan cheese, vinegar, finely chopped green onion, oregano, salt, and pepper. Cover and shake well. Pour over vegetables in bag. Close bag. Marinate vegetables in the refrigerator for 1 to 24 hours, turning bag occasionallly.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Drain vegetables, reserving marinade. On 6 long bamboo or metal skewers, poke vegetables in alternating order. Cook vegetables on the rack of an uncovered grill directly over medium coals for 8 to 10 minutes or until browned and tender, turning and brushing occasionally with reserved marinade. Makes 6 side-dish servings

Tips

If using bamboo skewers, keep them from catching fire by soaking them in water at least 30 minutes before use.

Nutrition Facts

156 calories; 14 g total fat; 3 g saturated fat; 4 mg cholesterol; 194 mg sodium. 6 g carbohydrates; 2 g fiber; 4 g protein; 52 RE vitamin a; 19 mg vitamin c; 91 mg calcium; 1 mg iron;

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