Grilled Summer Vegetable Hash
- 1 of 1 Simmer potatoes for 12 minutes. Combine vinegar, chives, mustard, thyme, 1/2 tsp salt and 1/4 tsp pepper. Gradually whisk in oil. Slice zucchini and squash into 1/4-inch planks. Brush vegetables with dressing and grill 4 minutes per side (use a vegetable basket for potatoes). Season with 1/2 tsp salt and additional pepper to taste. Top each serving with 2 eggs.
Servings Per Recipe: 4
Per Serving: 750 mg sodium, 19 g pro., 6 g fiber, 33 g carb., 24 g Fat, total, 412 kcal cal.