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Dilly Vegetable Medley Recipe

Photo by: Taste of Home

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“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

This recipe is:

Healthy

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13 Servings
Prep: 25 min. Grill: 20 min.

Ingredients

1/4 cup Crisco® Pure 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

Directions

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. Yield: 13 servings.

Nutrition Facts: 3/4 cup equals 91 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 109 mg sodium, 12 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

Dilly Vegetable Medley published in Taste of Home June/July 2008, p18

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