Grilled Vegetable Antipasti with Roasted Red Pepper Dip
Powered by 
- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 20 mins
Ingredients
- 1
- Artichoke hearts, drained and halved (398 mL)
- 14
- 1
- Zucchini, halved lengthwise, sliced in crescents
- 0
- 1
- Red pepper, cubed
- 0
- 1
- Yellow pepper, cubed
- 0
- 8
- Cremini mushrooms
- 0
- 1
- First Cold Pressed Extra Virgin 100% Olive Oil
- 15
- 1/4
- Salt
- 1
- 1/4
- Pepper
- 1
- 2
- Thinly sliced fresh basil
- 10
- 1/4
- Roasted Red Pepper & Feta Dip Mix
- 60
- 1/4
- Sour cream
- 60
Directions
Step 1
Preheat indoor or outdoor grill to high. Toss the artichokes, zucchini, peppers, mushrooms, oil, salt and pepper in a large bowl. Thread vegetables onto skewers.
Step 2
Grill vegetables, turning once, for 5 to 7 minutes or until marked and crisp-tender.
Step 3
Transfer to a platter. Combine basil with the dip mix and sour cream; serve dip with antipasti skewers.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts
- Calories:
- 70
- Fat:
- 4 g
- Carbs:
- 7 g
- Protein:
- 3 g