Ingredients
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3 medium zucchini
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2 green bell peppers
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8 wooden skewers, soaked in water for at least 20 min.
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2 cups broccoli florets
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¼ cup olive oil
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1 avocado
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½ cup ranch dressing
Steps
1
Heat a gas or charcoal grill to medium-high heat. Slice the zucchini into ½-inch rounds and the bell peppers into 1x1-inch squares. Skewer zucchini rounds, sliced pepper, and broccoli florets. Place in a tray for grilling.
2
Drizzle skewers with olive oil, then season with salt and pepper. While skewers marinate, make the dip by whizzing the avocado and the ranch dressing together in a blender.
3
Place the skewers on the barbecue and grill for 5 min., or until grill marks form. Once grill marks form, turn the skewers. Remove when they are seared on all sides. Serve with the green ranch dip.
