DILLY VEGETABLE MEDLEY

Dilly Vegetable Medley image

"I love to eat what I grow, and I have tried many combinations of the fresh vegetables from my garden. This one is really great! I never have leftovers when I make this tasty side." Rebecca Barjonah Coralville, Iowa

Provided by Taste of Home

Time 45m

Yield 13 servings (3/4 cup each).

Number Of Ingredients 8

Ingredients

1/4 cup olive oil
2 tablespoons minced fresh basil
2 teaspoons dill weed
1/2 teaspoon salt
1/2 teaspoon pepper
7 small yellow summer squash, cut into 1/2-inch slices
1 pound Yukon Gold potatoes, cut into 1/2-inch cubes
5 small carrots, cut into 1/2-inch slices

Steps:

In a very large bowl, combine the first five ingredients. Add vegetables and toss to coat. , Place half of the vegetables on a double thickness of heavy-duty foil (about 18 in. square). Fold foil around vegetables and seal tightly. Repeat with remaining vegetables. , Grill, covered, over medium heat for 20-25 minutes or until potatoes are tender, turning once. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 91 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 109mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges