Dilly Vegetable Medley Recipe

4.5 2 2
Dilly Vegetable Medley Recipe
Dilly Vegetable Medley Recipe photo by Taste of Home
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Dilly Vegetable Medley Recipe

Read Reviews
4.5 2 2
Publisher Photo
“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
MAKES:
13 servings
TOTAL TIME:
Prep: 25 min. Grill: 20 min.
MAKES:
13 servings
TOTAL TIME:
Prep: 25 min. Grill: 20 min.

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

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 (3/4 cup each).
Originally published as Dilly Vegetable Medley in Taste of Home June/July 2008, p18

Nutritional Facts

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

  • 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
  1. In a very large bowl, combine the first five ingredients. Add vegetables and toss to coat.
  2. 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.
  3. 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 (3/4 cup each).
Originally published as Dilly Vegetable Medley in Taste of Home June/July 2008, p18

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katlaydee3 User ID: 3741999 229052
Reviewed Jul. 5, 2015

"This was really good, but in order for the potatoes and carrots to be cooked through, the summer squash ended up mushy. Next time I will try a different combination of vegetables."

MY REVIEW
cee-jay User ID: 1579946 153234
Reviewed Jul. 2, 2013

"I don't have potatoes and Summer Squash. Can this be made with Butternut Squash and Green Beans?"

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