|
| 2/3 | cup Yoplait® Fat Free plain yogurt (from 2-lb container) |
| 1/3 | cup fat-free sour cream |
| 1 | tablespoon finely chopped fresh parsley |
| 1 | tablespoon Dijon mustard |
| 1 | teaspoon onion powder |
| 1 | teaspoon garlic salt |
|
| 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 |
Serve with...
Tropical Tea
Total Time:
10 min
| 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 skewers every 2 minutes, until vegetables are tender. Remove vegetables from skewers to serving plate. Serve with dip. |
| Cook over medium-low heat. |
|
| No metal skewers? Grill the vegetable pieces in a grill basket (grill "wok"). 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. |
Nutrition Information:
70 ( 30); 3 1/2g ( 1/2g, 0g); 0mg; 180mg; 8g ( 1g, 4g); 2g 8%; 15%; 4%; 2% 0 ; 1 ; 1 1/2
| Yoplait is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license. |