Ingredients

• ¼ Cup EVOO
• 2 Tablespoons Fresh Basil
• 2 Teaspoons Dill Weed
• ½ Teaspoon Salt
• ½ Teaspoon Pepper
• 7 Small Yellow Squash, cut into ½-inch slices
• 7 Small Zucchini, cut into ½-inch slices
• 5 Small Carrots, cut into ½-inch slices

Directions

1. In a large bowl, combine the first 5 ingredients.
2. Add vegetables and toss to coat.
3. Place half the vegetables on a double thickness of heavy-duty foil.
4. Fold the foil around the vegetables and seal tightly.
5. Repeat with remaining vegetables.
6. Grill, covered, over medium heat for 20-25 minutes or until tender, turning once.