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

1. Piece potatoes several time with a fork and place on a microwave

2. safe plate. Microwave on high 15-20 minutes or

3. until tender, rotating the potatoes once. Let stand until

4. cool enough to handle. Meanwhile, in a large resealable

5. plastic bag, combine the summer squash, zucchini, peppers

6. and onion. Pour salad dressing over vegetables.

7. Seal bag and turn to coat; marinate for 20 minutes.

8. Cut each potato in half lengthwise. Scoop out pulp, leaning

9. a thin shell. (use the scooped out potato for mashed

10. potatoes another night!) Brush inside of shells with oil and

11. sprinkle with 1/4 teaspoon of salt. Place potato skins side

12. up on the grill rack. Grill, covered, over indirect heat for

13. 10 minutes.

14. Drain vegetables, reserving marinade. Grill vegetables in

15. a foil packet for 10 minutes or until tender basting with reserve

16. marinade.

17. Sprinkle potatoes with cheese. Fill with grilled vegetables;

18. sprinkle with remaining salt. Grill 5 minutes longer or until

19. cheese has melted.

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