Ingredients
- 2 large baking potatoes
- 1 cup sliced yellow summer squash
- 1 cup sliced zucchini
- 1/2 large sweet red pepper, cut into strips
- 1/2 large green bell pepper, cut into strips
- 1 small red onion, cut into 1/4 inch wedges
- 1/4 cup reduced fat olive oil and vinegar salad dressing
- OR Italian salad dressing
- 1 1/2 teaspoon olive or canola oil
- 1/2 teaspoon salt
- 1/4 cup shredded reduced-fat cheddar cheese
Directions
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Piece potatoes several time with a fork and place on a microwave
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safe plate. Microwave on high 15-20 minutes or
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until tender, rotating the potatoes once. Let stand until
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cool enough to handle. Meanwhile, in a large resealable
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plastic bag, combine the summer squash, zucchini, peppers
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and onion. Pour salad dressing over vegetables.
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Seal bag and turn to coat; marinate for 20 minutes.
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Cut each potato in half lengthwise. Scoop out pulp, leaning
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a thin shell. (use the scooped out potato for mashed
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potatoes another night!) Brush inside of shells with oil and
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sprinkle with 1/4 teaspoon of salt. Place potato skins side
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up on the grill rack. Grill, covered, over indirect heat for
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10 minutes.
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Drain vegetables, reserving marinade. Grill vegetables in
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a foil packet for 10 minutes or until tender basting with reserve
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marinade.
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Sprinkle potatoes with cheese. Fill with grilled vegetables;
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sprinkle with remaining salt. Grill 5 minutes longer or until
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cheese has melted.