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Categories:
yogurt black olives mustard honey light Miso parsley zucchini onion extra firm tofu mushrooms olive oil
Viewed: 44 - Published at: 7 years agoIngredients
- 1/4 cup plain low-fat yogurt
- 3 black olives, sliced
- 2 tsp. prepared mustard
- 1 tsp. honey
- 12 tsp. light miso (optional)
- 1 Tbs. chopped fresh flat-leaf parsley
- 2 medium zucchini, cubed
- 1 large onion, cut into small chunks
- 7 oz. extra-firm tofu, cubed
- 12 cremini mushrooms
- 1 tsp. olive oil
Method
- Make dip: In small bowl, combine all dip ingredients.
- Set aside.
- Blanch zucchini and onion in boiling water for 2 minutes and drain well.
- Preheat broiler.
- Alternate tofu, zucchini, onion and mushroom on skewers.
- Brush with olive oil and lightly sprinkle with salt and pepper.
- Broil or grill 5 minutes on each side.
- Serve with Yogurt-Olive Dip.
