VEGETABLE KABOBS WITH MUSTARD DIP
Grilling adds great outdoor flavor to fresh veggies. Pick and dip away!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h35m
Yield 9
Number Of Ingredients 11
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
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Syedshafqat Abbas
[email protected]I made these kabobs for a party, and they were a huge success! Everyone loved them. I even had people asking me for the recipe.
Damour Nteziryayo
[email protected]These kabobs are a great way to get your daily dose of vegetables. I love that you can use any type of vegetables you like. I also like to add some tofu to the skewers for a little protein.
Abera Gebretsadik
[email protected]I've made these kabobs several times now, and I've never been disappointed. They're always delicious and they're always a hit with my family and friends.
Amaan Bagi
[email protected]These kabobs are a great way to use up leftover vegetables. I usually just throw whatever vegetables I have on hand on the skewers.
Naseem Javed
[email protected]I love the mustard dip that comes with these kabobs. It's so tangy and flavorful. I also like to add a little bit of honey to the dip for a little sweetness.
kenneth manager
[email protected]These kabobs are so easy to make, and they're perfect for a weeknight meal. I usually just throw them on the grill and cook them until they're done.
Jyoti S
[email protected]I made these kabobs for a party, and they were a huge success! Everyone loved them. I even had people asking me for the recipe.
Rupika Manawadu
[email protected]These kabobs are a great way to get your daily dose of vegetables. I love that you can use any type of vegetables you like. I also like to add some tofu to the skewers for a little protein.
Malik zohaib Abid 2020
[email protected]I've made these kabobs several times now, and I've never been disappointed. They're always delicious and they're always a hit with my family and friends.
Shannel Shiks
[email protected]These kabobs are a great way to use up leftover vegetables. I usually just throw whatever vegetables I have on hand on the skewers.
Cdt Sami
[email protected]I love the mustard dip that comes with these kabobs. It's so tangy and flavorful. I also like to add a little bit of honey to the dip for a little sweetness.
Sharen Schoeman
[email protected]These kabobs are so easy to make, and they're perfect for a weeknight meal. I usually just throw them on the grill and cook them until they're done.
Lerato Tsima
[email protected]I made these kabobs for a party, and they were a huge success! Everyone loved them. I even had people asking me for the recipe.
Angel Bower
[email protected]These kabobs are a great way to get your kids to eat their vegetables. My kids love them! I usually serve them with rice and a side of fruit.
Cionne Richardson
[email protected]I've made these kabobs several times now, and they're always a hit! They're so easy to make, and they're always delicious. I love that you can use any type of vegetables you like. I also like to add some pineapple to the skewers for a little sweetnes
Sojib Hossin
[email protected]These kabobs were delicious! I used a variety of vegetables, including zucchini, peppers, onions, and mushrooms. I also added some tofu to the skewers. The mustard dip was the perfect complement to the kabobs. It was tangy and flavorful, and it reall