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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 13 |
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âI 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 Ingredients:
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 |
Directions:
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. Yield: 13 servings.
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