1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (295g) Recipe makes 4 servings
Calories 164
Calories from Fat 73		(44%)
Amount Per Serving		%DV
	Total Fat 8.1g	12%
	Saturated Fat 4.0g	20%
	Monounsaturated Fat 2.0g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 174mg		7%
Potassium 659mg		18%
Total Carbohydrate 21.7g		7%
	Dietary Fiber 3.3g	13%
	Sugars 4.4g
Protein 3.2g		6%
detailed view... how is this calculated?

people who like this recipe also like:

Kittencal's Easy Cinnamon Flop (Cinnamon Brunch Cake)

By: KITTENCAL

Carrot Salad

By: Tebo

Sweet Summer Fruit Smoothie

By: katie in the UP

Cream Of Spinach Soup

By: MizzNezz

Soft Snickerdoodle Cookies

By: Juju Bee

Grilled Zucchini & Yellow Squash

Recipe #65166 | 30 min | 10 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: ~Nimz~
Jun 19, 2003

We look forward to each summer when our garden is in full swing. I think you will all love this one.

SERVES 4 -6 (change servings and units)

Ingredients

2 small potatoes, thinly sliced
1-2 medium zucchini, thinly sliced
1-2 medium squash, thinly sliced
1 medium onion, thinly sliced
2-4 tablespoons zesty Italian dressing
1/4 teaspoon italian seasoning (optional)
salt and pepper
2 ice cubes
2 tablespoons butter
sour cream (optional)

Directions

1
Preheat grill for 10 minutes.
2
Arrange potatoes, zucchini& squash, alternating each on 24x18 inch double thickness of heavy-duty aluminum foil.
3
Place onion rings over the top of vegetables.
4
Sprinkle Zesty Italian dressing over the top.
5
Sprinkle with salt, pepper and Italian seasoning.
6
Slice the butter into thin slices and lay over the top.
7
Add ice cubes.
8
Wrap tightly (a drugstore wrap).
9
Cook at medium with hood closed until vegetables are tender, 20 to 25 minutes, turning package on its side half-way through cooking.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

The Last Garlic Bread You'll Ever Eat

Minted Lamb Chops

Kittencal's Pesto Bruschetta

Vegetarian Avocado Sandwich

Portobello Mushroom Tuna Melt

Featured Reviews for This Recipe

From: Chef #885058

On Aug 14, 2008

I changed the recipe to 2-3 servings for just my husband and me. I also cooked for 35 minutes on the grill (actually I forgot about them but the result was fabulous). Otherwise, I followed the recipe exactly. This was AMAZING. We all but licked the foil clean!!! Served with cheap steaks with Steak Marinade found here, as well. Fabulous, healthy meal!!!

2 people found this review helpful

Was this review helpful to you? YES | NO

From: grunig

On Jul 6, 2008

0 people found this review helpful

Was this review helpful to you? YES | NO

From: sugarpea

On May 22, 2006

Tried this with homemade Italian dressing using balsamic vinegar. It burns too easily so don't try balsamic. It's a great recipe. I just needed to follow it. I, too, added bell pepper and broccoli.

5 people found this review helpful

Was this review helpful to you? YES | NO

From: Kree

On Feb 8, 2005

Talk about simple and delicious! Yum! I made this just as directed, leaving out the italian seasonings, and it was wonderful. I will definitely be making this again while it's still grilling weather! Thanks, dcmac! UPDATE: I have made this many times! I now use fat free zesty Italian dressing and only about 1 Tbsp of margarine.

4 people found this review helpful

Was this review helpful to you? YES | NO

Read all 11 reviews