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.

  • prep time 15 min
  • total time 45 min
  • ingredients 8
  • servings 8

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
  • 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;
    Carbohydrate Choices:
    0
    *Percent Daily Values are based on a 2,000 calorie diet.
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