Grilled Vegetables with Potato Cakes

Ingredients

• 0.5 cup preshredded parmesan cheese fresh
• 2 cups fire-roasted tomato and garlic pasta sauce (such as Classico)
• 0.5 teaspoon pepper 
• 4 small portobello mushroom caps 
• 4  potato cakes 
• 1 small baby squash yellow
• 2 small zucchini 

Equipment

• oven
• grill
• microwave

Directions

1. Preheat oven to 35
2. Reheat Potato Cakes according to recipe instructions on page
3. Prepare grill.
4. Cut squash lengthwise into 4 slices each.
5. Sprinkle squash and mushrooms with pepper, and coat with cooking spray.
6. Place on grill rack coated with cooking spray; grill 3 minutes on each side or until tender.
7. Remove from heat. Chop squash; set aside.
8. Pour pasta sauce into a 2-cup glass measure. Cover and microwave at HIGH 2 minutes or until thoroughly heated, stirring after 1 minute.
9. Place mushroom caps on plates; top each with a potato cake. Spoon squash over potato cakes. Top each with pasta sauce, and sprinkle with cheese.