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Main dishes

Spicy Grilled Vegetables with Roasted Garlic & Jalapeño Dip

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
Magazine Acquisition

What You Need

1
 each red and yellow bell pepper, cut into 1-inch strips
1
 onion, quartered
1
 zucchini, cut lengthwise into 1/4-inch-thick strips
1
 chayote, peeled, cored and cut into 12 wedges
2
 cactus paddles
1/2
cup  KRAFT Zesty Italian Dressing
2
 jalapeño peppers, stemmed, divided
4
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.
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