Vegetable Kabobs with Mustard Dip

Dip

• 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

Kabobs

• 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