What can I say, I’ve created the PERFECT appetizer!
This slightly spicy, low-cal dish is great for parties, lunches or just a quick snack on a summer day. I had a bunch of squashes and zucchini left over from our “southern party” last weekend, so I threw them together and created Grilled Zucchini and Summer Squash Stacks!
To put a fun little spin on it, I sauteed the veggies in Balsamic Vinaigrette instead of oil and it came out GREAT.
Enjoy this fabulous low-cal snack!
Corn is one of my favorite summer vegetables, because it’s easy to prepare (especially for a summer picnics), and tastes great on a hot summer day!
You can really play with the spices you use on your corn and customize it for your tastes buds. I kept it simple using pepper and oregeno, which really made my tongue happy. Sometimes I like to get a little spicy, so I’ll add a bit of cayenne pepper too.
- Sweet white corn
- Tin foil
What to do:
- Apply a thin layer of butter to your corn
- Add spices
- Wrap in tin foil
- Bake for 15 mins
Wrapped in tin foil^
Since I have a crazy busy schedule, I like to pre-prepare a few pieces of corn and bake them all at once. Then, the corns that I don’t eat, I kwwp them wrapped in the tin foil and put it in the fridge. When I’m ready to eat them, I pop one in the oven for only 5 mins, and it turns into a quick and easy snack!