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Grilled Veggie Platter with Ginger-Mustard Dip

grilled veggie platter with ginger-mustard dip Appetizer
Grilled Veggie Platter with Ginger-Mustard Dip
  • Prep 15 min
  • Total 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. ...MORE + LESS -

Ingredients

1 small zucchini
8 fresh asparagus spears (about 3/4 lb/375 g)
1 medium red bell pepper
1 tbsp (15 mL) olive or vegetable oil
1/2 cup (125 mL) mayonnaise or salad dressing
2 tbsp (30 mL) honey mustard
2 tsp (10 mL) finely chopped gingerroot
1 clove garlic, finely chopped

Steps

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  • 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 Facts

Serving Size: 8 Servings
Calories
130
% Daily Value
Total Fat
13
Saturated Fat
2
Trans Fat
0
Cholesterol
5
Sodium
90
Dietary Fiber
0
Sugars
2
Protein
1
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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