Here is another delicious recipe from Judy that utilizes fresh vegetables from the garden. Fire up your grill and enjoy.

Dilly Vegetable Medley

Ingredients
¼ Cup olive oil
2 Tablespoons minced fresh basil
2 Tablespoons dill weed
½ Teaspoon salt
½ Teaspoon pepper
7 Small yellow summer squash, cut into ½ inch slices
1 Pound Yukon Gold potatoes, cut into ½ inch cubes
5 Small carrots, cut into ½ 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. Yield: 13 servings.

Nutrition Facts: ¾ 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, ½ starch.

Note: Judy has also used a combination of different vegetables such as sweet potatoes, onions, celery and mushrooms.

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