Make the dressing: In a small bowl, whisk together all of the ingredients and put aside. In a medium bowl, combine the olive oil, garlic, chile pepper and comino seeds and mix well. Add the squash and zucchini planks and toss well so the squashes are completely covered with the mixture. Place the squashes on the grill over a medium-hot fire and cook for about 3 minutes on each side, or until well browned. Remove the squashes from the grill, place on a platter, drizzle with the dressing, and serve. From The Austin American Statesman typed by jessann :) Posted to MM-Recipes Digest V4 #145 by "J. Wildes"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (251g)|
|Recipe Makes: 4|
|Calories from Fat: 65 (51%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 100.2mg||3 %|
|Potassium 669.5mg||18 %|
|Total Carbohydrate 16g||5 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 13g|
|Protein 3.1g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 128
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