Dilly Vegetable Medley Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 13
- 1/2 teaspoon salt
- 1/4 cup olive oil
- 1/2 teaspoon pepper
- 2 teaspoons dill weed
- 2 tablespoons minced fresh basil
- 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
- Carbohydrate 8.2637568259783 g
- Cholesterol 0 mg
- Fat 1.18851152930545 g
- Fiber 1.48463287891756 g
- Protein 1.49199024228008 g
- Saturated Fat 0.181009484663575 g
- Serving Size 1 1 serving (100g)
- Sodium 3.43696404499688 mg
- Sugar 6.77912394706074 g
- Trans Fat 0.0550497235796193 g
- Calories 46 calories
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 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. Print Add to Recipe Box Email a Friend
