- 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
Method
- 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.
Nutritional Facts Per Serving
- Calories:
- 70
- Fat:
- 4 g
- Carbs:
- 7 g
- Protein:
- 3 g