BBQ crudités with blue cheese dip

SHAPE
8 servings
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Dairy

By Food24 November 03 2009
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Ingredients (15)

DIP
500.00 ml yoghurt — low fat
0.00 ml blue cheese — crumbled
1.00 lemon — juice only
5.00 ml freshly ground black pepper
CRUDITÉS
16.00 baby carrots
1.00 fennel — bulb, wedges
8.00 patty pans
4.00 courgettes — sliced
16.00 asparagus — trimmed
2.00 red pepper — deseeded and quartered
2.00 yellow pepper — seeded and quartered
45.00 ml fresh thyme — basil or parsley, chopped
30.00 ml fresh chillies — 573
5.00 ml salt
5.00 ml freshly ground black pepper
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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



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