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.

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Servings 8

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ingredients 8
Prep Time 15 min
Total Time 45 min

Ingredients

1: small zucchini

8: fresh asparagus spears (about 3/4 lb)

1: medium red bell pepper

1: tablespoon olive or vegetable oil

1/2: cup mayonnaise or salad dressing

2: tablespoons honey mustard

2: teaspoons finely chopped gingerroot

1: clove garlic, finely chopped

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Directions

1 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.
2 In ungreased 15x10x1-inch pan, arrange zucchini, asparagus and bell pepper in single layer. Drizzle with oil. Shake pan to coat vegetables with oil.
3 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.
4 Meanwhile, in small bowl, mix mayonnaise, honey mustard, gingerroot and garlic. Serve with cold grilled vegetables.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 130
Calories from Fat: 110),

% Daily Value

Total Fat: 13g; 13%
(Saturated Fat 2g, 2% Trans Fat 0g 0% ),
Cholesterol: 5mg; 5%;
Sodium: 90mg; 90%;
Total Carbohydrate: 3g; 3%
(Dietary Fiber 0g 0% Sugars 2g 2% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 20%;
Calcium: 0%;
Iron: 4%;

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;