VEGETABLE KABOBS WITH MUSTARD DIP

Vegetable Kabobs with Mustard Dip image

Grilling adds great outdoor flavor to fresh veggies. Pick and dip away!

Provided by By Betty Crocker Kitchens

Time 1h35m

Yield 9

Number Of Ingredients 11

Ingredients

2/3 cup Yoplait® Fat Free plain yogurt (from 2-lb container)
1/3 cup fat-free sour cream
1 tablespoon finely chopped fresh parsley
1 tablespoon Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic salt
1 medium bell pepper, cut into 6 strips, then cut into thirds (18 pieces)
1 medium zucchini, cut diagonally into 1/2-inch slices
1 package (8 oz) fresh whole mushrooms
9 large cherry tomatoes
2 tablespoons olive or vegetable oil

Steps:

In small bowl, mix dip ingredients. Cover; refrigerate at least 1 hour.
Heat gas or charcoal grill. On 5 (12-inch) metal skewers, thread vegetables so that one kind of vegetable is on the same skewer (use 2 skewers for mushrooms); leave space between each piece. Brush vegetables with oil.
Place skewers of bell pepper and zucchini on grill over medium heat. Cover grill; cook 2 minutes. Add skewers of mushrooms and tomatoes. Cover grill; cook 4 to 5 minutes, carefully turning skewers every 2 minutes, until vegetables are tender. Remove vegetables from skewers to serving plate. Serve with dip.

Nutrition Facts : Calories 70, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving (9 vegetable pieces and 2 tablespoons dip), Sodium 180 mg, Sugar 4 g, TransFat 0 g