Grilled Zucchini, Scallions and New Potatoes

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

• Nutritional Information

  • 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.
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4 to 6 servings

Preparation

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.
2. Grill potatoes, zucchini and scallions, turning once, until they are tender and golden brown, about eight minutes.
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.