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Dilly Vegetable Medley

Total Time

Prep: 25 min. Grill: 20 min.


13 servings (3/4 cup each)

“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


  • 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.

Nutrition 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.

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