Grill fresh vegetables, then chill and serve with an easy-to-make mustard dip for a deliciously different cold appetizer.
Grilled Veggie Platter with Ginger-Mustard Dip
- Prep Time 15 min
- Total 45 min
- Servings 8
- Ingredients 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
Instructions
-
Step1Heat 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.
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Step2In ungreased 15x10x1-inch pan, arrange zucchini, asparagus and bell pepper in single layer. Drizzle with oil. Shake pan to coat vegetables with oil.
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Step3Place 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.
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Step4Meanwhile, in small bowl, mix mayonnaise, honey mustard, gingerroot and garlic. Serve with cold grilled vegetables.
Nutrition
130
Calories
13g
Total Fat
1g
Protein
3g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 130
- Calories from Fat
- 110
- Total Fat
- 13g
- 19%
- Saturated Fat
- 2g
- 9%
- Trans Fat
- 0g
- Cholesterol
- 5mg
- 2%
- Sodium
- 90mg
- 4%
- Potassium
- 110mg
- 3%
- Total Carbohydrate
- 3g
- 1%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 2g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 20%
- 20%
- Calcium
- 0%
- 0%
- Iron
- 4%
- 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 Choice
0
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