Main dishes

Spicy Grilled Vegetables with Roasted Garlic & Jalapeño Dip

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Spicy Grilled Vegetables with Roasted Garlic & Jalapeño Dip recipe

photo by:kraft

These delicious spicy grilled vegetables are a great side dish or appetizer.

time

prep:

15 min

total:

55 min

servings

total:

8 servings

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What You Need

each red and yellow bell pepper, cut into 1-inch strips

onion, quartered

zucchini, cut lengthwise into 1/4-inch-thick strips

chayote, peeled, cored and cut into 12 wedges

cactus paddles

1/2

cup KRAFT Zesty Italian Dressing

jalapeño peppers, stemmed, divided

cloves garlic, unpeeled

1/4

cup BREAKSTONE'S or KNUDSEN Sour Cream

1/4

cup KRAFT Real Mayo Mayonnaise

Make It

PLACE bell peppers, onions, zucchini, chayote and cactus in shallow dish. Blend dressing and 1 jalapeño pepper in blender until smooth; pour over vegetable mixture. Stir gently. Refrigerate 30 min. to marinate.

HEAT grill to medium heat. Drain vegetables; discard marinade. Place vegetables on grill grate, with zucchini around outside edge of grill. Wrap garlic and remaining jalapeño pepper in foil. Add to grill. Grill 10 min. or until vegetables are crisp-tender, turning occasionally.

REMOVE vegetables and foil pack from grill. Cut cactus into 1/2-inch-thick slices; place on platter. Add vegetables. Finely chop garlic and jalapeño pepper; mix with sour cream and mayo. Serve as a dip with the vegetables.

Kraft Kitchens Tips

Cooking Know-How

To prevent the vegetables from falling through the grate when grilling, thread them onto metal or water-soaked bamboo skewers before adding to the grill. Or, place the vegetables in a grill basket brushed with oil or sprayed with cooking spray. Grill as directed, turning occasionally with long-handled grill tongs.

Special Extra

Sprinkle vegetables with finely chopped fresh cilantro just before serving.

servings

total:
8 servings

healthy living information

Good source of vitamin A or C

Low sodium

carb choices

carb choices:
1/2

diet exchange

2 Vegetable + 1-1/2 Fat

nutrition bonus

Looking to add more vegetables to your diet? One serving of this low-sodium recipe provides 1/2 cup of the recommended 2-1/2 cups vegetables per day. As an added bonus, the peppers contain vitamin C and team up with the nopales to provide vitamin A.