Summer Squash and Mushroom Kebabs with Spinach-Blue Cheese Dip
- Total Time
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.
fresh spinach2 cup(s), fresh, chopped (about 1 oz)
fat free sour cream½ cup(s)
blue cheese⅓ cup(s), crumbled
black pepper⅛ tsp
uncooked zucchini2 large, trimmed
yellow summer squash2 large, trimmed
Cremini mushrooms16 small, cleaned and trimmed
olive oil cooking spray2 spray(s)
table salt¼ tsp
black pepper¼ tsp
- 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.
- 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.)
- 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.