VEGETABLES WITH DILL BUTTER

 

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Ingredients

  • 2 tbsp butter
  • 1 tsp dried dillweed
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 4 medium carrots, sliced
  • 2 cups cubed potatoes
  • 1 small yellow summer squash or zucchini, halved lengthwise and then cut into 1/2 inch thick slices
  • nonstick cooking spray
  • 4 slices of bacon, crisp-cooked, drained, and crumbled.

Directions

  • In a small saucepan melt butter or margarine. Remove from heat. Stir in dillweed, salt, and pepper. Set aside.
  • Fold a 36x18 piece of heavy foil in half to make an 18 inch square.
  • Lightly coat with Pam.
  • Place vegetables in center of foil.
  • Drizzle butter mixture over vegetables.
  • Top with crumbled bacon.
  • Bring up opposite edges of foil and seal with a double fold.
  • Fold remaining edges together to completely enclose vegetables, leaving space for steam to build.
  • Grill over medium heat for 30 minutes

Notes

Another tasty way to get a non-vegetable eater to eat vegetables. :)

Categories: Side Dish  Vegetable 
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