Grilled Vegetables with Potato Cakes

Grilled Vegetables with Potato Cakes Photo: Oxmoor House


  • 4
  • 2 small zucchini
  • 1 small yellow squash
  • 4 small portobello mushroom caps
  • 1/2 teaspoon pepper
  • Cooking spray
  • 2 cups fire-roasted tomato and garlic pasta sauce (such as Classico)
  • 1/2 cup preshredded fresh Parmesan cheese


Preheat oven to 350°. Reheat Potato Cakes according to recipe instructions on page 105.

Prepare grill.

Cut squash lengthwise into 4 slices each. Sprinkle squash and mushrooms with pepper, and coat with cooking spray. Place on grill rack coated with cooking spray; grill 3 minutes on each side or until tender. Remove from heat. Chop squash; set aside.

Pour pasta sauce into a 2-cup glass measure. Cover and microwave at HIGH 2 minutes or until thoroughly heated, stirring after 1 minute.

Place mushroom caps on plates; top each with a potato cake. Spoon squash over potato cakes. Top each with pasta sauce, and sprinkle with cheese.

  • Prep Time:
  • Cook Time:

  • 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.
  • Yield: 4 servings (serving size: 1 portobello cap, 1 potato cake, 3/4 cup squash, 1/2 cup pasta sauce, and 2 tablespoons cheese)

Nutritional Information

Calories per serving: 225
Caloriesfromfat per serving: 19%
Fat per serving: 4.7g
Saturated fat per serving: 1.8g
Monounsaturated fat per serving: 0.9g
Polyunsaturated fat per serving: 0.1g
Protein per serving: 10.7g
Carbohydrate per serving: 36.1g
Fiber per serving: 6.8g
Cholesterol per serving: 7mg
Iron per serving: 2.1mg
Sodium per serving: 751mg
Calcium per serving: 226mg

Good to Know

Potato pancakes, usually fried, can be high in fat. But topped with vegetables, you can enjoy a potato pancake treat, with the benefits of veggies like antioxidants, fiber, vitamin E, and vitamin A.

Cooking Light Superfast Suppers