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Dilly Vegetable Medley

 Dilly Vegetable Medley
“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
13 ServingsPrep: 25 min. Grill: 20 min.


  • 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


  • 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).
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,

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Dilly Vegetable Medley (continued)

Nutritional Facts: 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.