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| 2/3 | cup Yoplait® 99% Fat Free plain yogurt (from 2-lb container) | | 1/3 | cup fat-free sour cream | | 1 | tablespoon finely chopped fresh parsley | | 1 | teaspoon onion powder | | 1 | teaspoon garlic salt | | 1 | tablespoon Dijon mustard | |
| 1 | medium bell pepper, cut into 6 strips, then cut into thirds (18 pieces) | | 1 | medium zucchini, cut diagonally into 1/2-inch slices | | 1 | package (8 oz) fresh whole mushrooms | | 9 | large cherry tomatoes | | 2 | tablespoons olive or vegetable oil |
| 1. | In small bowl, mix dip ingredients. Cover; refrigerate at least 1 hour. | | 2. | Heat gas or charcoal grill. On 5 (12-inch) metal skewers, thread vegetables so that one kind of vegetable is on the same skewer (use 2 skewers for mushrooms); leave space between each piece. Brush vegetables with oil. | | 3. | Place skewers of bell pepper and zucchini on grill over medium heat. Cover grill; cook 2 minutes. Add skewers of mushrooms and tomatoes. Cover grill; cook 4 to 5 minutes, carefully turning every 2 minutes, until vegetables are tender. Remove vegetables from skewers to serving plate. Serve with dip. | | Grill over medium-low heat. |
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| No metal skewers? Grill the vegetable pieces in a wire basket. Place the bell pepper and zucchini in the basket first and grill as directed, then add the mushrooms and cherry tomatoes. | |
| Choose red bell pepper for beautiful color and a sweeter flavor than green bell pepper. |
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