Spicy Grilled Vegetables with Roasted Garlic & Jalapeno Dip

• 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

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.

bell pepper, onion, zucchini, chayote, cactus paddles, italian dressing, peppers, garlic, s, mayonnaise

Taken from www.kraftrecipes.com/recipes/spicy-grilled-vegetables-roasted-garlic-jalapeno-dip-106680.aspx (may not work)