Light a grill. In a large bowl, toss the leeks with the zucchini, asparagus, olive oil and dill. Season with salt and pepper.
Tear off four 14-inch-long sheets of extra-heavy-duty foil. Mound half of the vegetables in the center of each of 2 foil sheets. Cover the vegetables with the 2 remaining sheets of foil; fold up the edges all around to seal.
Grill the packs over a very hot fire for about 16 minutes, or until sizzling and puffed. Using oven mitts, transfer the packs to a large platter. Open carefully and transfer the vegetables to the platter. Top with the goat cheese and serve.
Notes: One serving: 194 calories, 2 gm total fat, 2 gm saturated fat, 26 gm carb.