Spicy Grilled Vegetables with Roasted Garlic & Jala

Name: Spicy Grilled Vegetables with Roasted Garlic & Jalapeno Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 each red and yellow bell pepper, cut into 1-inch strips Target 1 pkg For $2.99 thru 02/06; 1 onion, quartered; 1 zucchini, cut lengthwise into 1/4-inch-thick strips; 1 chayote, peeled, cored and cut into 12 wedges; 2 cactus paddles; 1/2 cup KRAFT Zesty Italian Dressing; 2 jalapeno peppers, stemmed, divided; 4 cloves garlic, unpeeled; 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream; 1/4 cup KRAFT Real Mayo Mayonnaise

Servings: persons

1
Place bell peppers, onions, zucchini, chayote and cactus in shallow dish.
2
Blend dressing and 1 jalapeno pepper in blender until smooth; pour over vegetable mixture.
3
Stir gently.
4
Refrigerate 30 min.
5
to marinate.
6
Heat grill to medium heat.
7
Drain vegetables; discard marinade.
8
Place vegetables on grill grate, with zucchini around outside edge of grill.
9
Wrap garlic and remaining jalapeno pepper in foil.
10
Add to grill.
11
Grill 10 min.
12
or until vegetables are crisp-tender, turning occasionally.
13
Remove vegetables and foil pack from grill.
14
Cut cactus into 1/2-inch-thick slices; place on platter.
15
Add vegetables.
16
Finely chop garlic and jalapeno pepper; mix with sour cream and mayo.
17
Serve as a dip with the vegetables.

173

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 each red and yellow bell pepper, cut into 1-inch strips Target 1 pkg For $2.99 thru 02/06, 1 onion, quartered, 1 zucchini, cut lengthwise into 1/4-inch-thick strips, 1 chayote, peeled, cored and cut into 12 wedges, and more.

Yes, Spicy Grilled Vegetables with Roasted Garlic & Jalapeno Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spicy Grilled Vegetables with Roasted Garlic & Jalapeno Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions