Close
Ingredients
| carrots: 4 |
| zucchini squash: 2 whole squashes |
| olive oil: 2 Tbl |
| regular mayonnaise: 2 Tbl |
| sour cream: 2 Tbl |
| garlic: 1 clove (minced) |
| lemon zest: 1/2 tsp |
| salt: 1/4 tsp |
| black pepper: 1/4 tsp |
| toasted sesame seeds: 1 Tbl |
Grilled Vegetables With Creamy Dressing
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
10 min -
Servings
5 serving(s)
Tags
- Scrub the carrots and cut into 2- x 2-1/2-inch pieces.
- Slice the zucchini diagonally into 1/2-inch thick slices.
- In a medium bowl, toss the vegetables with the olive oil until well coated.
- Place the vegetables on the barbeque grill; grill over medium-low heat 4 to 6 minutes for the zucchini and 8 to 10 minutes for the carrots, turning often, until browned and tender.
- Watch the carrots carefully as their natural sugar gives them a tendency to burn easily.
- Meanwhile, in the same bowl, combine the mayonnaise, sour cream, garlic, lemon zest, salt and pepper.
- Add the cooked vegetables to the mayonnaise mixture; toss well.
- Spoon into a serving bowl; sprinkle with the toasted sesame seeds.
- Serve hot or at room temperature.