2 cups sliced fresh mushrooms
2 cups sliced fresh zucchini
2 cups fresh broccoli florets
1/2 medium sweet red pepper, cut into strips
2 tablespoons olive oil
2 tablespoons minced fresh dill or 2 teaspoons dill weed
1/8 teaspoon garlic salt
1/8 teaspoon pepper
Place vegetables on a double thickness of heavy-duty foil (about 18-in. square). Drizzle with oil; sprinkle with dill, garlic salt and pepper. Fold foil around vegetables and seal tightly.
Grill, covered, over medium heat for 15 minutes or until vegetables are tender. Open foil carefully to allow steam to escape. Yield: 6 servings.
3/4 cup equals 61 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 49 mg sodium, 4 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat