A colorful array of garden vegetables are grilled and served with dill mayonnaise.
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2 medium red and/or yellow bell peppers, cut into wedges
4 baby squash, cut diagonally into 1-inch pieces
8 small carrots with 1-inch greens intact
6 green onions and/or red scallions, cut into 3-inch pieces
2 tablespoons Land O Lakes® Butter, melted
1 teaspoon finely chopped fresh garlic
1/2 teaspoon coarse ground pepper
1/4 teaspoon salt
1/2 cup mayonnaise
1 teaspoon chopped fresh dill
*Substitute 2 medium zucchini, cut diagonally into 1-inch pieces.
**Substitute 2 cups baby carrots
Heat gas grill on medium or charcoal grill until coals are ash white. Make aluminum foil grilling pan with rectangle of double thickness heavy-duty aluminum foil or use purchased foil pan. Place peppers, squash, carrots and onions in grilling pan. Drizzle with butter; sprinkle with garlic, pepper and salt.
Place pan onto grill. Cover; grill, stirring occasionally, 10-20 minutes or until vegetables are crisply tender.
Combine mayonnaise and dill in small bowl. Serve with vegetables.