Vegetable Kabobs with Mustard Dip

 

2/3

cup Yoplait® Fat Free plain yogurt (from 2-lb container)

1/3

cup fat-free sour cream

1

tablespoon finely chopped fresh parsley

1

tablespoon Dijon mustard

1

teaspoon onion powder

1

teaspoon garlic salt

1

medium bell pepper, cut into 6 strips, then cut into thirds (18 pieces)

1

medium zucchini, cut diagonally into 1/2-inch slices

1

package (8 oz) fresh whole mushrooms

9

large cherry tomatoes

2

tablespoons olive or vegetable oil

• 1 In small bowl, mix dip ingredients. Cover; refrigerate at least 1 hour.
• 2 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.
• 3 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.