I would like to know the answer too. Anyone here know what is the right answer to your question. I'll do some Googling and get back to you if I got an good answer. You should email the people at Nutrisystem as they probably could help you..
Zucchini is great on the grill. I usually do my veggies the same way...teaspoon or two of olive oil in a cold pan with a crushed clove or two of garlic, turn the burner to high and when you smell the garlic, add the cut up veggies (or leaves, if you're using spinach). Cover for a couple of minutes to generate steam, then toss every couple of minutes. Leave the veggies on the pan to brown between tossing. Takes about 6 or 7 minutes and you end up with deliciousness. Don't add salt until the last minute, and then add whatever shake-on seasonings you like, or add minced fresh herbs.
There are reasons for these particular techniques....
Starting the garlic and oil in a cold pan prevents the garlic from burning, which makes it bitter..
Steaming releases anything stuck to the bottom of the pan, and that makes it easier to distribute the flavor throughout the veggies..
Not adding salt prevents the veggies from releasing too much water which would prevent browning..
Seasoning at the end prevents having the seasonings burn and keeps the flavors fresh...
I roast assorted vegetables once a week at least. My favorite mix includes zucchini, squash, egglpant, carrots, onions and garlic..
First, I pre-heat my pan in the oven on 450. It is a stonewear pan. Then, on the "watery" veggies, like zucchini, squash and eggplant, I slice them thick, salt them, put them between layers of paper towel, and then put something heavy on top. This leaches out a lot of the moisture so you get a much nicer roast. Not necessarily required, but if you don't do it, your mix will be a little more watery. Be sure to wipe off as much of the salt as you can before cooking..
After all my veggies are ready, I put them into a large zip-top bag, add a couple tsp. of olive oil and a combo of fresh herbs and dried herbs. I usually use Emeril's Essence, so I don't need to add extra salt. After adding all ingredients, I shake them up..
Then I open the oven, dump the bag on the pan, spread the veggies out with a spatula and roast for 20 to 25 minutes..
I've added cherry tomatoes (makes it a little more watery), asparagus, mushrooms, broccoli and cauliflower in the past and have enjoyed all of them. I eat them both hot and cold. They stay relatively crisp, so you can enjoy them cold with a dip or hot with your favorite Nutrisystem items...
You can make a green been salad with red onions and cherry tomatoes. Add pepper and some fat free Italian dressing. (i cook the green beens first).
Or bake some brussel sprouts with onions and garlic (usually we add bacon so if you want you can put some turkey bacon).
Take some asparagus and wrap with fat free turkey and spray them with PAM Olive Oil then grill them....mmmmm..
Grill 1/2 small bell pepper , 1/4 small onion, I spray with pam oilve oil spray and dust with garlic powder sure adds a lot to a tired ol salad. Hhave you used any of the salad spritzers. I like the balsomic vinger grilled on any veges. On My eggs some times I top with a tabblespoon of fat free cheese or scramble with fat free cottage cheese only a tablespoon...
Always hunting for interesting veggies, out comes the Foreman Grill. It,s getting to cold to grill outside. Cut summer squash, zucchini or yellow into half inch diagional slices plus cut sweet onions into eight chunks. Spray with Mazola Butter Spray and cook til crispy tender. This makes great grill marks!.
My husbands alltime favorite is cauliflower fried rice. Run cauliflower florets through a food processor til crumbly resembling rice. Stir fry with lite soy sauce and a tiny bit of sesame oil. All low carbers will recognize this one!..
I have come across a couple of veggie recipes that are similar to casseroles..
First: 1 Eggplant-sliced.
2 or 3 zucchini-sliced.
2 or 3 garlic cloves-minced.
1 can of tomato sauce.
Olive Oil-I use this as my fat.
Take all the ingredients mix in a 81/2 by 12 casserole dish. Bake for about 1 hour on 350.
Second Is similar to the above but a tad bit different.
2 or 3 zucchini-sliced.
1 onion-thinly sliced.
1/4 tsp of oregano and basil.
Salt and pepper to taste.
Take the zucchini layer the bottom of a 2 quart casserole dish that has been sprayed with Pam. Then put the onion slices on top of that. Place the tomatoes on top of the onions. Add oregano, basil, salt, and pepper. Cover with ff mozzarella cheesse. Bake at 350 for about 50 minutes. Something I find is to cover the dish with foil for about the first 40 minutes so the cheese doesn't burn...