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Grilled Vegetables With Dill Mayonnaise

Grilled Vegetables With Dill Mayonnaise

A colorful array of garden vegetables are grilled and served with dill mayonnaise.

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20 min
Prep Time
35 min
Total Time



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

Dill Mayonnaise

1/2 cup mayonnaise

1 teaspoon chopped fresh dill


 *Substitute 2 medium zucchini, cut diagonally into 1-inch pieces. **Substitute 2 cups baby carrots

How to make

  1. STEP 1

    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.

  2. STEP 2

    Place pan onto grill. Cover; grill, stirring occasionally, 10-20 minutes or until vegetables are crisply tender.

  3. STEP 3

    Combine mayonnaise and dill in small bowl. Serve with vegetables.

Nutrition (1 serving)

210 Calories
19 Fat (g)
15 Cholesterol (mg)
240 Sodium (mg)
7 Carbohydrates (g)
2 Dietary Fiber
1 Protein (g)
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