Grilled Veggie Antipasti with Pepper Dip

Name: Grilled Veggie Antipasti with Pepper Dip | Safeway Canada
Prep time: 10 min
Cook time: PT-8M
Total time: 2 min
Cuisine: International
Ingredients: 14 Artichoke hearts, drained and halved (398 mL); 0 Zucchini, halved lengthwise, sliced in crescents; 0 Red pepper, cubed; 0 Yellow pepper, cubed; 0 Cremini mushrooms; 15 First Cold Pressed Extra Virgin 100% Olive Oil; 1 Salt; 1 Pepper; 10 Thinly sliced fresh basil; 60 Roasted Red Pepper & Feta Dip Mix; 60 Sour cream

2 mins

Prep Time

10 mins

Very Easy

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.

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