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

Dilly Vegetable Medley Recipe

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
TOTAL TIME: Prep: 25 min. Grill: 20 min.
MAKES:13 servings
TOTAL TIME: Prep: 25 min. Grill: 20 min.
MAKES: 13 servings

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

Nutritional 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.

Directions

  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

Nutritional 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.

Reviews for Dilly Vegetable Medley

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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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