BBQ crudités with blue cheese dip

Recipe from: 10/1/2000 12:00:00 AM
Ingredients 17
Servings 8
Time

Ingredients

  • DIP
  • 500
    ml
    low-fat yoghurt
  • ml
    crumbled blue cheese
  • 1
    lemon (juice only)
  • 5
    ml
    milled pepper
  • CRUDITÉS
  • 16
    baby carrots
  • 1
    large fennel bulb, peeled and cut lengthways into thin wedges
  • 8
    patty pans
  • 4
    baby marrows, cut into thick slices
  • 16
    asparagus spears, ends trimmed
  • 2
    red peppers, seeded and quartered
  • 2
    yellow peppers, seeded and quartered
  • 45
    ml
    fresh thyme, basil or parsley, chopped
  • 30
    ml
    olive oil
  • 5
    ml
    salt
  • 5
    ml
    milled pepper
 

Method

 
The day before: To make the dip, combine all the ingredients in a small bowl and mix well. Refrigerate until ready to serve. On the night: In a large bowl, combine the vegetables, thyme, oil, salt and pepper. Toss to coat. Place vegetables on a hot grill and cook until golden and just tender, about 5 to 7 minutes, turning halfway through cooking. Arrange on a platter and serve with the dip. Per serving (1 1/2 cups vegetables and 1/4 cup dip): 460 kJ; 11,5 g carbohydrate; 5,7 g protein; 5,3 g fat
 

Read more on: dairy  |  grill
 

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