Grilled Zucchini, Scallions and New Potatoes
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds new potatoes
- 6small zucchini
- 6scallions
- 4tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper to taste
- 2tablespoons thyme leaves
Nutritional analysis per serving (6 servings)
194 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 4 grams protein; 595 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the grill. Slice the unpeeled potatoes into one-eighth-inch-thick rounds. Slice the zucchini into half-inch rounds. Toss the potatoes, zucchini and whole scallions with the olive oil. Season with salt and pepper.
- Step 2
Grill potatoes, zucchini and scallions, turning once, until they are tender and golden brown, about eight minutes.
- Step 3
Slice the scallions into two-inch pieces. Combined the grilled vegetables in a bowl and correct the seasoning. Add the thyme, toss and serve warm or at room temperature.
Private Notes
Comments
Good, but not remarkable. I used fresh thyme, but it didn't add to the taste. Allow more than 8 minutes to cook, perhaps 10-12. I did like a grilled dish that includes both a starch and a green veggie -- only needed this one side dish to go with our grilled steak.