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Vegetables & Dill Recipe

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This recipe for Vegetables & Dill, by , is from The Rowe Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jean Irvine
Added: Tuesday, July 5, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 6-ounce jar marinated artichoke hearts
3 medium-sized tomatoes, each cut into quarters
2 small zucchini (about 6 ounces each), thinly
sliced
1 tablespoon minced fresh dill or 1 teaspoon dill
weed
2 teaspoons lemon juice
1/2 teaspoon salt
1/2 teaspoon sugar

Directions:
Directions:
Prepare outdoor grill for barbecuing, Meanwhile, on double thickness of heavy-duty foil, mix artichoke hearts with their marinade and remaining ingredients. Wrap vegetable mixture in foil, being careful that seam of foil is folded several times to seal in juices. Place foil vegetable packet on grill over medium heat; cook 10 to 15 minutes until vegetables are tender, turning packet once with tongs. About 150 calories per serving.

Number Of Servings:
Number Of Servings:
6

 

 

 

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