Grilled Summer Squash

Course : Grilled Vegetables
Serves: 4
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1 pound yellow crookneck, zucchini or pattypan squash
1 teaspoon margarine
2 tablespoons fresh lemon juice
1 teaspoon fresh rosemary -- chopped or
1/4 teaspoon crushed dried rosemary

Preparation / Directions:

Cut 4 yellow crookneck, zucchini, or pattypan squash, about 1 pound total, in half lengthwise. Brush with a mixture of margarine, fresh lemon juice and rosemary. Grill over medium-hot coals, 4 to 6 inches source of heat, for 15 to 20 minutes, turning every few minutes, until tender when pierced.


Nutritional Information:

CAL: 26; PRO: 1g; CAR: 1g; FAT: 2g; CHOl 0mg; SOD: 7mg;

1 Kitchen's say:
  (5 3/4 Stars!)
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