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Vegetable Kabobs with Mustard Dip

  • Prep 35 min
  • Total 1 hr 35 min
  • Ingredients 11
  • Servings 9

Ingredients

Dip

1/2
cup fat-free sour cream
1/2
cup Yoplait® plain yogurt
1
tablespoon finely chopped fresh parsley
1
teaspoon onion powder
1
teaspoon garlic salt
1
tablespoon Dijon mustard

Kabobs

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
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
70
Calories from Fat
30
% Daily Value
Total Fat
3 1/2g
5%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
180mg
8%
Potassium
260mg
7%
Total Carbohydrate
6g
2%
Dietary Fiber
1g
4%
Sugars
3g
Protein
2g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 1 In small bowl, mix dip ingredients. Cover; refrigerate at least 1 hour.
  • 2 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.
  • 3 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 every 2 minutes, until vegetables are tender. Remove vegetables from skewers to serving plate. Serve with dip.

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