Grilled Veggie Platter with Ginger-Mustard Dip

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

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

Directions

  1. 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. 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. 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. 4 Meanwhile, in small bowl, mix mayonnaise, honey mustard, gingerroot and garlic. Serve with cold grilled vegetables.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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