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Sunday, February 11, 2007

Cooking Recipe: Vegetable Kabobs with Blue Cheese Dip!

12 Appetizers
  • 6 zucchini rounds
  • 12 broccoli florets
  • 12 cauliflower florets
  • 12 cherry tomatoes
  • 12 button mushrooms
  • ½ cup (125 ml) firm-style plain yoghurt
  • 1 tablespoon (15 ml) Blue cheese, crumbled
  • 1 teaspoon (5 ml) lemon juice
  • dash of Worcestershire sauce
  • salt and pepper
Cut zucchini rounds into half-moons. In a saucepan filled with lightly-salted boiling water, blanch broccoli and cauliflower florets 1 minute. Add zucchini and continue cooking 30 seconds. Remove vegetables from saucepan. Immerse in a bowl of ice-cold water. Once cool, drain well and pat dry. Thread one of each vegetable onto small skewers. In a food processor, blend dip ingredients. Serve kabobs with dip on the side.

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