Ingredients
- 1 ½ pounds new potatoes
- 6 small zucchini
- 6 scallions
- 4 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper to taste
- 2 tablespoons thyme leaves
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Nutritional Information
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Nutritional analysis per serving (4 servings)
289 calories; 14 grams fat; 2 grams saturated fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 6 grams protein; 28 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
4 to 6 servings
Preparation
- 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.
- Grill potatoes, zucchini and scallions, turning once, until they are tender and golden brown, about eight minutes.
- 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.
Dining and Cooking