Grilled Veggie Brochettes with Chunky (BBQ)

Ingredient:Mushroom Dip

• 1 sachet of Lipton Cup-a-Soup Cream of Mushroom
• 1 tbsp boiling water 15 mL
• 3/4 cup sour cream 175 mL
• 1 tsp dried tarragon leaves or dillweed 5 mL
• 1 tsp finely grated lemon zest 5 mL
• 1 tsp Maille Dijon mustard 5 mL
• 1/4 tsp freshly ground black pepper 1 mL

Brochettes

• 3 tbsp balsamic vinegar 45 mL
• 2 tbsp vegetable oil 30 mL
• 1 tsp dried thyme leaves 5 mL
• 1/4 tsp each: salt and pepper 1 mL
• 24 cherry tomatoes
• 18 large button mushrooms
• 2 zucchini, each cut into 12 even chunks
• 1 yellow pepper, cut into 12 even chunks

Mushroom Dip

1. Combine Lipton Cup-a-Soup with water. Set aside. Blend sour cream with tarragon, lemon zest, Dijon and pepper. Stir in soup mixture. Cover and refrigerate for at least 30 minutes or up to 2 days.

Brochettes

1. Preheat grill to medium-high. Combine vinegar, vegetable oil, thyme, salt and pepper in a large bowl. Toss tomatoes, mushrooms, zucchinis and peppers in vinegar mixture. Thread 3 mushrooms onto one skewer and cut remaining mushrooms in half. Alternately thread equal amounts of each vegetable onto 12 wooden skewers.
2. Grill brochettes for 18-20 minutes, turning as needed, or until vegetables are tender. Remove the 3 whole mushrooms from their skewer and finely chop. Stir chopped mushrooms into sour cream mixture. Serve brochettes with mushroom dip on the side.