2 Tbsp Oilerie Dill olive oil, plus a bit for drizzling on foil
4 tsp fresh snipped dill
1/4 tsp salt
1/4 tsp pepper
4 medium carrots, sliced
2 cups cubed potatoes
1 small yellow summer squash, cut into slices
4 slices bacon, cooked and crumbled

Stir together Dill EVOO, dill, salt and pepper. Set aside.
In a medium mixing bowl toss together carrots, potatoes and squash.
Drizzle Dill EVOO on a piece of heavy-duty foil. Place vegetables in the center of foil. Drizzle oil mixture over the vegetables. Tob with crumbled bacon. Fold foil around vegetables.
Preheat grill. Place foil packet on grill over medium heat. Cover and grill about 30 minutes or until vegetables are tender.
Adapted from Better Homes and Gardens.

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