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Categories:
baking potatoes zucchini red pepper green pepper red onion Italian salad dressing canola oil salt shredded reduced-fat
Viewed: 22 - Published at: 5 years agoIngredients
- 2 large baking potatoes
- 1 cup sliced summer squash
- 1 cup sliced zucchini
- 1/2 large red pepper, julienned
- 1/2 large green pepper, julienned
- 1 small red onion, cut into 1/4-inch wedges
- 1/4 cup reduced-fat Italian salad dressing
- 1 1/2 teaspoons canola oil
- 1/2 teaspoon salt, divided
- 1/2 cup shredded reduced-fat cheddar cheese
Method
- Pierce potatoes several times with a fork and place on a microwave-safe plate. Microwave on high for 15-20 minutes or until tender, rotating the potatoes once. Let stand until cool enough to handle.
- Meanwhile, in a large resealable plastic bag, combine the summer squash, zucchini, peppers and onion. Pour salad dressing over vegetables. Seal bag and turn to coat; marinate for 20 minutes.
- Cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell (save pulp for another use). Brush inside of shells with oil and sprinkle with 1/4 teaspoon salt.
- Coat grill rack with nonstick cooking spray. Place potato shells skin side up on grill rack. Grill, covered, over indirect medium heat for 10 minutes or until golden brown.
- Drain vegetables, reserving marinade. Grill vegetables in a grill basket, uncovered, over medium heat for 10 minutes or until tender, basting with reserved marinade.
- Sprinkle potato skins with cheese. Fill with grilled vegetables; sprinkle with remaining salt. Grill 5 minutes longer or until cheese is melted.
