- very easy
- Prep Time
- 10 mins
- Total Time
- 20 mins
- Artichoke hearts, drained and halved (398 mL)
- Zucchini, halved lengthwise, sliced in crescents
- Red pepper, cubed
- Yellow pepper, cubed
- Cremini mushrooms
- First Cold Pressed Extra Virgin 100% Olive Oil
- Thinly sliced fresh basil
- Roasted Red Pepper & Feta Dip Mix
- Sour cream
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.
Grill vegetables, turning once, for 5 to 7 minutes or until marked and crisp-tender.
Transfer to a platter. Combine basil with the dip mix and sour cream; serve dip with antipasti skewers.
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Nutritional Facts Per Serving
- 4 g
- 7 g
- 3 g