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How to Make Flan
Peruvian Arroz con Pollo
Grilled Veggie Platter with Ginger-Mustard Dip
fresh asparagus spears (about 3/4 lb)
medium red bell pepper
tablespoon olive or vegetable oil
cup mayonnaise or salad dressing
tablespoons honey mustard
teaspoons finely chopped gingerroot
clove garlic, finely chopped
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.
In ungreased 15x10x1-inch pan, arrange zucchini, asparagus and bell pepper in single layer. Drizzle with oil. Shake pan to coat vegetables with oil.
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.
Meanwhile, in small bowl, mix mayonnaise, honey mustard, gingerroot and garlic. Serve with cold grilled vegetables.
1 Serving (3 Vegetables and 1 Tablespoon Dip)
Calories from Fat
% Daily Value
% Daily Value*:
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;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2012 General Mills
© 2018 ®/TM General Mills All Rights Reserved
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