Grilled Vegetables with Creamy Sun Dried Tomato Dip
Asparagus, zucchini, carrots and mushrooms grilled to perfection and served with a side of sun-dried tomato dip
Ingredients
For the dip:
- 1 ½ cups (240 grams) sun-dried tomatoes in olive oil
- ¾ cup (170 grams) cream cheese softened at room temperature
- 4 medium basil leaves
- Small pinch of salt
For the vegetables:
- 3 medium carrots peeled and sliced lengthwise
- 2 large portobello mushrooms stems removed
- 2 green zucchini sliced lengthwise
- 2 yellow zucchini sliced lengthwise
- 10 asparagus spears
- ¼ cup (59 ml) vegetable oil
- Salt
- Pepper
Instructions
- Preheat outdoor or indoor grill on high.
Make the dipi:
- Add the sun dried tomatoes with oil, cream cheese, basil and salt to a food processor and blend until smooth. Taste and add more salt if needed. Transfer to a bowl, cover and refrigerate.
Make the vegetables:
- Brush all sides of vegetables with oil, salt and pepper, except the mushrooms.
- Add the carrots and grill over high heat to char on both sides, then move to a cooler side of the grill.
- Grill the mushroom for 4 to 5 minutes per side.
- While the mushrooms grill, add the zucchini and grill for 2 to 3 minutes per side. Remove.
- Grill the asparagus for 1 to 2 minutes, you want them to stay firm.
- Cut all the vegetables in to bite-size pieces and serve room temperature with sun dried tomato dip.
Nutrition
Serving: 1 | Calories: 211kcal | Carbohydrates: 15g | Protein: 11g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Cholesterol: 28mg | Sodium: 334mg | Fiber: 5g | Sugar: 9g