3 sm. zucchini (about 1 lb.), cut into julienne strips
3 sm. yellow squash (about 3/4 lb.), thinly sliced
1 med. size red bell pepper, cut into thin strips
1/3 c. chopped green onions
1 tsp. chicken flavored bouillon granules
1/2 tsp. dried whole thyme
1/2 tsp. dried whole dillweed
2 tbsp. reduced calorie butter

Combine first 4 ingredients in a large bowl; sprinkle with bouillon granules, thyme and dillweed. Cut 2 (18 x 18 inch) sheets of heavy duty aluminum foil; divide vegetables, placing an equal portion in center of each sheet. Dot vegetables with butter. Using pyramid wrap method, bring 4 corners of foil together in a triangle shape; fold open edge together in loosely locked folds, allowing for heat circulation and expansion. Repeat procedure for second bundle.

Prepare charcoal fire in covered grill and let burn 15-20 minutes. Place vegetable bundles on grill over medium coals; grill 8 minutes or until vegetables are crisp tender. Yield: 8 servings (about 35 calories per 2/3 cup serving).

Protein 1.2; Fat. 2.1; Carbohydrate 4.2; Cholesterol 0; Iron 0.7; Sodium 78; Calcium 21.