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Dilly Grilled Veggies Recipe

Photo by: Taste of Home

Use any combination of vegetables in this versatile side dish. Fran Scott of Birmingham, Michigan likes to include cauliflower, carrots, green peppers and onions, too!

This recipe is:

Healthy

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6 Servings
Prep/Total Time: 30 min.

Ingredients

2 cups sliced fresh mushrooms
2 cups sliced fresh zucchini
2 cups fresh broccoli florets
1/2 medium sweet red pepper, cut into strips
2 tablespoons Crisco® Pure Olive Oil
2 tablespoons minced fresh dill or 2 teaspoons dill weed
1/8 teaspoon garlic salt
1/8 teaspoon pepper

Directions

Place vegetables on a double thickness of heavy-duty foil (about 18-in. square). Drizzle with oil; sprinkle with dill, garlic salt and pepper. Fold foil around vegetables and seal tightly.
Grill, covered, over medium heat for 15 minutes or until vegetables are tender. Yield: 6 servings.

Nutrition Facts: 3/4 cup equals 61 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 49 mg sodium, 4 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Dilly Grilled Veggies published in Simple & Delicious July/August 2008, p47

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