Dill Tilapia and Veggies

• 1/4 cup dry white wine (if you have such a thing as left over wine, freeze it for casseroles)
• 2 tbsp lime juice
• 1 1/2 tbsp EVOO
• 1/2 garlic cloves, minced
• salt
• 1/2 tsp dried dill weed
• 1 large yellow squash, cut into julienne strips
• 1 large handful baby carrots, finely chopped
• 1 small red bell pepper, cut into julienne strips
• 3 frozen tilapia fillets

Wisk together the wine, lime juice, EVOO, garlic, 1/2 of the dill weed, and a healthy shake of the salt. Set aside.

Turn on a George Foreman grill (cooking times will vary with actual grill).

Season the tilapia with salt and the remaining dill weed. Spray with cooking/EVOO spray. Grill (with the lid closed) about 4-5 minutes, or until the fish is evenly white and flakes easily with a fork.

While the fish is cooking, combine the vinaigrette mixture and the veggies. Let stand a few minutes, until the fish has cooled a little.

Serve together.

Adapted from Pampered Chef's Grill It Quick!