Grilled Vegetable Antipasti with Roasted Red Pepper Dip
Prep Time
Cooking Mode
1 Artichoke hearts, drained and halved (398 mL)
1 Zucchini, halved lengthwise, sliced in crescents
1 Red pepper, cubed
1 Yellow pepper, cubed
8 Cremini mushrooms
1 First Cold Pressed Extra Virgin 100% Olive Oil
¼ Salt
¼ Pepper
2 Thinly sliced fresh basil
¼ Roasted Red Pepper & Feta Dip Mix
¼ Sour cream
1 Artichoke hearts, drained and halved (398 mL)
1 Zucchini, halved lengthwise, sliced in crescents
1 Red pepper, cubed
1 Yellow pepper, cubed
8 Cremini mushrooms
1 First Cold Pressed Extra Virgin 100% Olive Oil
¼ Salt
¼ Pepper
2 Thinly sliced fresh basil
¼ Roasted Red Pepper & Feta Dip Mix
¼ Sour cream
Directions
1Preheat indoor or outdoor grill to high. Toss the artichokes, zucchini, peppers, mushrooms, oil, salt and pepper in a large bowl. Thread vegetables onto skewers.
2Grill vegetables, turning once, for 5 to 7 minutes or until marked and crisp-tender.
3Transfer to a platter. Combine basil with the dip mix and sour cream; serve dip with antipasti skewers.
Disclaimer
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Personal Note
Personal Note
