Low Sodium Grilled Squash Medly

We had this for dinner tonight with our Key West chicken.  I thought it was really good, and Ed even said is good (he's not a big veggie eater).

INGREDIENTS

2 yellow squash, cut into 1/2-inch slices
2 zucchini, cut into 1/2-inch slices
2 tomatoes, cut into wedges (optional)
4 oz sliced portabella mushrooms (optional)
1/2 vidalia onion, sliced and separated into rings
1 tsp minced garlic
2 T olive oil
2 T red wine vinegar
1 tsp ground pepper
1 tsp salt-free all purpose seasoning
1 T italian seasoning

DIRECTIONS

1.Preheat an outdoor grill to medium heat. Cut two sheets of heavy duty aluminum foil, each approximately 18 inches long.

2.Place the yellow squash, zucchini, tomatoes, mushroom, onion, and garlic in the center of one sheet of aluminum foil. Drizzle with olive oil and vinegar; season with pepper, italian, and all purpose seasoning. Place second sheet of foil on top of vegetables. Fold edges together tightly to seal packet.

3.Place packet on the top rack of the preheated grill. Cook for 15 minutes. Turn packet over and continue to cook until vegetables are tender, 15 to 20 minutes.

NUTRIENTS
Number Servings: 6


Calories: 77.83
Protein: 1.89 g
Fat: 4.91 g
Carbohydrates: 7.9 g
Fiber: 2.2 g
Potassium: 385.17 mg
Sodium: 8.5 mg
Cholesterol: 0 mg

Adapted from: Bud