Grilled Veggie Platter with Ginger-Mustard Dip

 

1

small zucchini

8

fresh asparagus spears (about 3/4 lb)

1

medium red bell pepper

1

tablespoon olive or vegetable oil

1/2

cup mayonnaise or salad dressing

2

tablespoons honey mustard

2

teaspoons finely chopped gingerroot

1

clove garlic, finely chopped

• 1 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.
• 2 In ungreased 15x10x1-inch pan, arrange zucchini, asparagus and bell pepper in single layer. Drizzle with oil. Shake pan to coat vegetables with oil.
• 3 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.
• 4 Meanwhile, in small bowl, mix mayonnaise, honey mustard, gingerroot and garlic. Serve with cold grilled vegetables.