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.

Grilled Veggie Platter with Ginger-Mustard Dip

BettyCrockerRecipe by BettyCrocker

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15 minutes

45 minutes

8 servings (3 vegetables and 1 tablespoon dip each)

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Nutrition Info

  • 1 Serving
  • 130
  • 13g
    (Saturated Fat 2g, Trans Fat 0g)
  • 5mg
  • 90mg
  • 3g
    (Dietary Fiber 0g, Sugars 2g)
  • 1g
  • Percent Daily Value*
  • 15%
  • 20%
  • 0%
  • 4%
  • Exchanges
  • 2 1/2
  • 1/2
  • Carbohydrate Choices
  • 0

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

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. 1Heat 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. 2In ungreased 15x10x1-inch pan, arrange zucchini, asparagus and bell pepper in single layer. Drizzle with oil. Shake pan to coat vegetables with oil.
  3. 3Place 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. 4Meanwhile, in small bowl, mix mayonnaise, honey mustard, gingerroot and garlic. Serve with cold grilled vegetables.

Categories: Course, Appetizers, Cold Appetizers

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