Got zucchini coming out of your ears? Not that it's not a great look for you, but should you decide that it's not exactly the look you're going for, try this:
Grilled Veggies with Mustard Dip
Ingredients for Mustard Dip:
2/3 c. fat free yogurt
1/3 c. fat free sour cream
1 Tbs. finely chopped fresh parsley (I used 1/2 Tbs. dried parsley)
1 Tbs. Dijon mustard
1 tsp. onion powder
1 tsp. garlic salt
Ingredients for Kabobs:
1 bell pepper, cut into 6 strips, then cut into thirds
1 zucchini, cut diagonally into 1/2 inch slices
8 oz. fresh whole mushrooms
9 large cherry tomatoes
2 Tbs. olive oil
In a small bowl, mix dip ingredients. Cover and refrigerate for at least an hour.
Heat gril. On skewers, thread vegetables so that one kind of veggie is on the same skewer. Leave space between each piece. Brush with olive oil.
Place skewers of bell pepper and zucchini on grill over medium heat. Cover grill and cook about 5 minutes. Add skewers of mushrooms and tomatoes. Cover grill and cook an additionaly 4-5 minutes, carfully turning skewers every couple of minutes. Remove veggies from skewers to serving plate. Salt and pepper to taste. Serve with dip. (The dip really makes it!)
We enjoyed this as a vegetarian meal, but you could always add a skewer of chicken chunks. This meal is a great way to use some in-season veggies. We don't actually have bell peppers and tomatoes ready at our house yet, but they are plentiful at the farmer's market.