Dilly Grilled Veggies

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

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

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 olive oil
  • 2 tablespoons minced fresh dill or 2 teaspoons dill weed
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon pepper

Directions

  1. 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.
  2. Grill, covered, over medium heat for 15 minutes or until vegetables are tender. Open foil carefully to allow steam to escape.

Nutrition Facts

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

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