Squash with Rosemary
Balsamic Green Bean Salad
Sweet Pepper Salad

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Squash with Rosemary

Serves 4 Prep Time: 5 min Cook Time: 8 min

4 (2 lbs total) green or yellow summer squash, ends trimmed, sliced 1/2
- 1 inch thick
8 Tbsp Basting Oil
8 sprigs rosemary

Preheat grill on medium for 10 min.
Cut four pieces aluminum foil about 8 x 12 inches each. Divide
squash evenly among pieces of foil. Drizzle with oil and top each with
sprig of rosemary; salt and pepper to taste. Seal foil with tight double
folds, leaving room for steam to form.
Place on grill, close lid, and grill 6-8 min, turning
occasionally, until tender. Open carefully to avoid steam.

Nutrition Info: Each serving (1/2 cup) contains 100 calories, 11g
carbohydrate (4g fiber), 3g protein, 7g fat (1g saturated fat), 0mg
cholesterol and 10mg sodium.
Diabetes Exchanges: 1 Vegetable, 1 Fat




Balsamic Green Bean Salad

Serves 4 Prep Time: 15 min Cook Time: 3 min

1 lb fresh green beans, ends trimmed, cut in thirds
1/4 small red onion, peeled, thinly sliced (about 1/2 cup)
6 Tbsp Wegmans Basting Oil
1 Tbsp grated lemon zest
1 Tbsp fresh lemon juice
1 Tbsp balsamic vinegar
2 Tbsp roasted sesame seeds

Heat pan of salted water to boiling on HIGH heat. Add beans;
blanch until crisp-tender, 2-3 min. Drain and shock by placing in ice
water (to stop cooking process); drain well.
Combine beans with red onion in medium-size bowl.
Whisk together basting oil, zest, juice, and vinegar in small
bowl. Pour over vegetables; salt and pepper to taste. Toss; garnish with
sesame seed.

Nutrition Info: Each serving (1 cup) contains 160 calories, 12g
carbohydrate (5g fiber), 3g protein, 11g fat (1g saturated fat), 0mg
cholesterol and 200mg sodium.
Diabetes Exchanges: 1 Carbohydrate, 2 Fat



Sweet Pepper Salad

Serves 6 Prep Time: 10 min Cook Time: 12 min

6 medium (about 1/2 lb each) assorted sweet peppers, seeds removed, cut
in 1/4 inch strips
2 Tbsp Basting Oil
1 sheet (about 2 feet long) Reynolds Wrap Release Non-Stick Grill Foil
1 Tbsp cider vinegar


Preheat grill on high for 10 min.
Toss peppers with basting oil in large bowl.
Place foil on grill. Arrange peppers on foil and grill 10-12 min,
until tender. Remove from grill. Toss with vinegar and season to taste
with salt and pepper.

Nutrition Info: Each serving ((1 cup)) contains 80 calories, 15g
carbohydrate (5g fiber), 2g protein, 3g fat (0g saturated fat), 0mg
cholesterol and 5mg sodium.
Diabetes Exchanges: 1 Carbohydrate, 1 Fat

**basting sauce is flavored olive oil

from me to you

Linda in Tennessee




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