GRILLED VEGGIE PLATTER WITH GINGER-MUSTARD DIP
Grill fresh vegetables, then chill and serve with an easy-to-make mustard dip for a deliciously different cold appetizer.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Heat gas or charcoal grill. Cut zucchini in half crosswise, then cut each half lengthwise into 4 spears. Snap or cut off tough ends of asparagus spears. Cut bell pepper into 8 strips.
- In ungreased 15x10x1-inch pan, arrange zucchini, asparagus and bell pepper in single layer. Drizzle with oil. Shake pan to coat vegetables with oil.
- Place vegetables carefully in single layer on grill over medium heat. Cover grill; cook 1 to 2 minutes or until lightly charred. Turn vegetables; cook 1 to 2 minutes longer or until lightly charred and just beginning to soften. Remove from grill; cover and refrigerate 30 minutes or until serving time.
- Meanwhile, in small bowl, mix mayonnaise, honey mustard, gingerroot and garlic. Serve with cold grilled vegetables.
Nutrition Facts : Calories 130, Carbohydrate 3 g, Cholesterol 5 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 2 g, TransFat 0 g
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