Summer Squash and Mushroom Kebabs with Spinach-Blue Cheese Dip
1
Points®
Total time: 21 min • Prep: 15 min • Cook: 6 min • Serves: 8 • Difficulty: Easy
Sometimes presentation is everything: These kebabs are so colorful that they’ll fly off the serving platter. Just wait until everyone tastes the delectable dip.
Ingredients
Spinach
2 cup(s), fresh, chopped (about 1 oz)
Fat free sour cream
½ cup(s)
Blue cheese
⅓ cup(s), crumbled, not packed, crumbled
Black pepper
⅛ tsp
Uncooked zucchini
2 large, trimmed
Uncooked yellow summer squash
2 large, trimmed
Cremini mushroom
16 small, cleaned and trimmed
Olive oil cooking spray
2 spray(s)
Table salt
¼ tsp
Black pepper
¼ tsp
Instructions
1
To prepare dip, place spinach in a small saucepan with 1 cup of water. Cook over high heat for 1 minute; drain well. Place spinach in a small serving bowl; stir in sour cream, blue cheese and 1/8 teaspoon of pepper. Set dip aside.
2
Preheat grill to high. To prepare kabobs, cut each zucchini and squash in half lengthwise and then cut each half into eight 1/2-inch-thick slices. Arrange zucchini, yellow squash and mushrooms on eight 12-inch or sixteen 6-inch metal skewers using 2 pieces of each vegetable per 12-inch skewer or 1 piece of each vegetable per 6-inch skewer. Lightly coat skewers with cooking spray; season with salt and pepper. (If using wooden skewers, make sure to soak them in water for 30 minutes to prevent charring.)
3
Grill kabobs until squash is tender and lightly browned, about 2 to 3 minutes per side. Serve kabobs with dip. Yields 1 large skewer or 2 small skewers, and about 2 tablespoons of dip per serving.
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