MEATLESS MONDAY

It's grilling season and soon squash will be fresh from the garden at the Farmer's market. You can use either yellow squash or zucchini for today's recipe but a combination of the two is prettier. It's another healthy recipe from THE COOKING LIGHT COOKBOOK.

GRILLED SUMMER SQUASH

1/4 c. fresh lemon juice

1/4 c. plain fat-free yogurt

1 tbsp. olive oil

2 tsp. chopped fresh rosemary

1/2 tsp. freshly ground black pepper

2 garlic cloves, minced

3/4 tsp. salt divided

3 small yellow squash, halved lengthwise (about 1 pound)

3 small zucchini, halved lengthwise (about 1 pound)

cooking spray

Prepare grill.

Combine 1st 6 ingredients in a 13x9 baking dish. Stir in 1/2 tsp. salt. Make 3 (1/4 inch deep) diagonal cuts across the side of each squash and zucchini half. Place them, cut sides down, in baking dish. Marinate at room temperature for 15 minutes.

Remove squash and zucchini from marinade and discard marinade. Place squash and zucchini on grill rack coated with cooking spray. (I love the disposable grill racks that Walmart carries. They keep your veggies from falling through the grill and they can be thrown away instead of scrubbed.) Grill 5 minutes on each side or until tender. Sprinkle evenly with 1/4 tsp. salt. ( I will omit)