Ingredients
2/3
cup Yoplait® Fat Free plain yogurt (from 2-lb container)
1/3
cup fat-free sour cream
1
tablespoon finely chopped fresh parsley
1
tablespoon Dijon mustard
1
teaspoon onion powder
1
teaspoon garlic salt
1
medium bell pepper, cut into 6 strips, then cut into thirds (18 pieces)
1
medium zucchini, cut diagonally into 1/2-inch slices
1
package (8 oz) fresh whole mushrooms
9
large cherry tomatoes
2
tablespoons olive or vegetable oil
Preparation
In small bowl, mix dip ingredients. Cover; refrigerate at least 1 hour.
Heat gas or charcoal grill. On 5 (12-inch) metal skewers, thread vegetables so that one kind of vegetable is on the same skewer (use 2 skewers for mushrooms); leave space between each piece. Brush vegetables with oil.
Place skewers of bell pepper and zucchini on grill over medium heat. Cover grill; cook 2 minutes. Add skewers of mushrooms and tomatoes. Cover grill; cook 4 to 5 minutes, carefully turning skewers every 2 minutes, until vegetables are tender. Remove vegetables from skewers to serving plate. Serve with dip.
