Green Goddess Dressing with grilled vegetable skewers

🧂 Ingredients

• 1 cup plain low fat Greek Yogurt
• 1 cup Mayonnaise
• 1/4 cup fresh Tarragon
• 1/4 cup fresh Parsley
• 1 tablespoon fresh Chives, minced

  fresh or dried
• 1 tablespoon fresh dill, minced

  fresh Dill
• 1 Garlic Clove

  approximately 1 1/2 teaspoons minced garlic
• 3 tablespoons fresh squeezed Lemon Juice
• 2 teaspoons Capers with juice
• 1/2 teaspoon Salt
• pepper to taste
• 2 tablespoons Olive Oil
• 3 whole Peppers

  red, yellow, orange, or green
• 1 whole large Red Onion
• 16 White Button Mushrooms
• 1 whole medium Zucchini

  cut into 1/2 inch disks
• 1 whole Summer Squash

  cut into 1/2 inch disks
• Salt & Pepper

Instructions

• 1 Add all ingredients to blender and blend on medium-high for 1-2 minutes or until
  dressing is smooth and all ingredients have been incorporated. Taste, add more
  salt or pepper to your liking. Pour into a glass container and store in
  refrigerator up to 1 week.
• 2 Clean all vegetables.
• 3 Cut stems off mushrooms. Cut seeds and white core out of peppers, then cut into
  1-2 inch pieces. Cut zucchini and summer squash horizontally into 1/2 inch
  pieces. Cut the ends off onion, and peel, cut onion in half and then cut each
  half in half, then quarter each half leaving you with 8 pieces, pull onion apart
  into sections.
• 4 Starting skewering process with a piece of pepper alternating vegetables and
  ending with a piece of pepper. If you plan correctly you should end up with 8
  vegetable skewers and maybe a few extra vegetables.
• 5 Brush with olive oil, sprinkle with salt and pepper.
• 6 Turn grill on to medium high heat. Place vegetable skewers on grill shut the lid
  and wait 5 minutes, lift lid and using tongs flip skewers to the other side,
  shut lid and grill for another 5 minutes. Remove to a platter and let rest for a
  few minutes before serving. Drizzle with dressing and server with a small bowl
  of Green Goddess Dressing for dipping!

Nutrition Info