RECIPE
Grilling underscores the earthiness of the cumin and coriander, and enhances the nuttiness of this summer squash. Use white, orange, or yellow pattypan squash for the most colorful skewers.Yield
4 servings (serving size: 2 skewers)
Ingredients
1 tablespoon olive oil
1 teaspoon grated peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1 pound baby pattypan squash, cut in half crosswise
1 medium red onion, cut into 1-inch pieces
Cooking spray
1 tablespoon thinly sliced fresh mint leaves
Preparation
1. Preheat grill.
2. Combine first 7 ingredients in a large bowl; toss well. Thread squash and onion alternately onto each of 8 (10-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 10 minutes or until tender, turning frequently. Drizzle with juice. Sprinkle with mint.
Nutritional Information
Calories:61 (53% from fat)
Fat:3.6g (sat 0.5g,mono 2.5g,poly 0.5g)
Protein:1.7g
Carbohydrate:6.9g
Fiber:1.8g
Cholesterol:0.0mg
Iron:0.6mg
Sodium:299mg
Calcium:26mg
Indian cooking@home
by cooking lover
