1 medium to large zucchini cut in half lengthwise, then into 1/2-inch slices
1 medium to large yellow squash, cut in half lengthwise, then into 1/2-inch slices
1 pint cherry tomatoes, washed and tops removed
1 lemon, juiced
2 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
16 stems fresh rosemary, 6 to 8-inch lengths
Preheat grill pan over high heat.
Combine zucchini, yellow squash and tomatoes in a bowl. Dress vegetables with lemon, vinegar
and oil, salt and pepper. Wet rosemary in a bowl of water for 5 minutes. Thread veggies on
rosemary from the bottom of the stems. Fill rosemary stems and place them on the hot grill.
Cook 3 or 4 minutes on each side. Transfer to a serving plate.
Archive for October, 2011
1 pkg. sugarfree Jello mix
1 cup lowfat Ricotta
1 cup boiling water
Substitute half of the water for an equal amount of Ricotta cheese. Levitra vademecum Cheap levitra professional For example, if the package
calls for two cups of boiling water, you’d use one cup of boiling water and one cup of ricotta.
Mix the Jello and the water in a blender. Add ricotta cheese.
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desired.
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**NOTE** This is best with the citrus Jellos! Lime tastes a little like Key Lime Pie.
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tastes like lemon chiffon. And orange tastes a bit like an Orange Julius.