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Grilled Veggie Platter with Ginger-Mustard Dip

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  • 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.
Apr 24, 2012
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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

  • 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

130 Calories, 13g Total Fat, 1g Protein, 3g Total Carbs, 2g Sugars

Nutrition Facts

Serving Size: 8 Servings
Calories
130
Total Fat
13g
Saturated Fat
2g
Trans Fat
0g
Cholesterol
5mg
Sodium
90mg
Total Carbs
3g
Dietary Fiber
0g
Sugars
2g
Protein
1g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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