Grilled Veggie Platter with Ginger-Mustard Dip

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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

Directions

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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