Spicy Grilled Vegetables with Roasted Garlic & JalapeÃ±o Dip

Name: Spicy Grilled Vegetables with Roasted Garlic & JalapeÃ±o Dip
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Global
Ingredients: 2 cactus paddles; 1 chayote, peeled, cored and cut into 12 wedges; 59 milliliters BREAKSTONES or KNUDSEN Sour Cream; 4 cloves garlic, unpeeled; 118 milliliters KRAFT Zesty Italian Dressing; 59 milliliters KRAFT Real Mayo Mayonnaise; 1 onion, quartered; 2 jalapeÃ±o peppers, stemmed, divided; 1 each red and yellow bell pepper, cut into 1-inch strips; 1 zucchini, cut lengthwise into 1/4-inch-thick strips

Spicy Grilled Vegetables with Roasted Garlic & JalapeÃ±o Dip might be just the side dish you are searching for. One serving contains 134 calories, 1g of protein, and 11g of fat. This gluten free recipe serves 8. It will be a hit at your The Fourth Of July event. 1 person found this recipe to be yummy and satisfying. A mixture of cactus paddles, onion, garlic, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 55 minutes.

Instructions

Place bell peppers, onions, zucchini, chayote and cactus in shallow dish. Blend dressing and 1 jalapeo pepper in blender until smooth; pour over vegetable mixture. Stir gently. Refrigerate 30 min. to marinate.

Ingredients you will need

Bell Pepper