Grilled Vegetables with Potato Cakes
17 mins (prep 14, cooking 3)
11 ingredients
4 servings (serving size: 1 portobello cap, 1 potato cake, 3/4 cup squash, 1/2 cup pasta sauce, and 2 tablespoons cheese)
Use any combination of yellow squash and zucchini to get 3 cups of chopped squash. Grill the squash and mushroom caps while the potato cakes reheat.

Categories:  oxmoor-house , low-cholesterol , meatless , low-calorie , low-saturated-fat , grill , quick , vegetables , diabetic , main-dishes ,
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Serving Size (100.07 g)
Servings 4
Amount per Serving
Calories 212.57 Calories from Fat 16.47
% Daily Value *
Total Fat 1.83g 11.27%
Saturated Fat 0.98g 19.68%
Trans Fat 0.0g %
Cholesterol 5.91mg 7.89%
Sodium 351.7mg 58.62%
Total Carbohydrate 34.73g 46.31%
Dietary Fiber 1.59 g 25.43%
Sugars 1.12 g %
Protein 16.22g 129.75%
Vitamin A 50.78IU% Vitamin C 21.35mg%
Calcium 361.31mg% Iron 2.72mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
small yellow squash, small portobello mushroom caps, pasta sauce, fresh