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Grilled Veggie Platter with Ginger-Mustard Dip

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  • Prep 15 min
  • Total 45 min
  • Ingredients 8
  • Servings 8
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by Qué Rica Vida Cocina
Updated Jan 6, 2012
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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

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

Nutrition Facts

Serving Size: 1 Serving (3 Vegetables and 1 Tablespoon Dip)
Calories
130
Calories from Fat
110
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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