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Grilled Veggie Platter with Ginger-Mustard Dip

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Grilled Veggie Platter with Ginger-Mustard Dip
  • Prep Time 15 min
  • Total Time 45 min
  • Servings 8
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Grill fresh vegetables, then chill and serve with an easy-to-make mustard dip for a deliciously different cold appetizer.

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
130
(
Calories from Fat
110
)
Daily Value
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
*Percent Daily Values are based on a 2,000 calorie diet.
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