Vegetable Kabobs with Mustard Dip

Name: Vegetable Kabobs with Mustard Dip
Prep time: 35 min
Total time: 1 h 35 min
Yield: 9
Ingredients: 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; 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

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By Betty Crocker Kitchens

Updated Jan 9, 2009

Vegetable Kabobs with Mustard Dip

(4)

0 Questions

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Prep Time 35 min
Total 1 hr 35 min
Servings 9
Ingredients 11

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Ingredients

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

Instructions

Step
1

In small bowl, mix dip ingredients. Cover; refrigerate at least 1 hour.
Step
2

Heat gas or charcoal grill. On 5 (12-inch) metal skewers, thread vegetables so that one kind of vegetable is on the same skewer (use 2 skewers for mushrooms); leave space between each piece. Brush vegetables with oil.
Step
3

Place skewers of bell pepper and zucchini on grill over medium heat. Cover grill; cook 2 minutes. Add skewers of mushrooms and tomatoes. Cover grill; cook 4 to 5 minutes, carefully turning skewers every 2 minutes, until vegetables are tender. Remove vegetables from skewers to serving plate. Serve with dip.