Grilled Veggie Wedges and Dip

Grilled Veggie Wedges & Dip (Luvin*Livvy)
(Parenting – July 2007)

Vegetables:
2 medium zucchini, cut on the diagonal into ½-inch slices
2 medium summer (yellow) squash, cut on the diagonal into ½-inch slices
½ cup Italian dressing (not balsamic)

Dip:
2/3 cup reduced fat sour cream
2 scallions
½ tsp. Worcestershire sauce
1 tsp freshly squeezed lemon juice
1 tsp. salt
Pinch of pepper

Preheat grill to medium high. Toss zucchini and squash with the Italian dressing in a medium bowl. Place vegetables on grill and cook for 3 minutes. Turn and cook another 3 minutes, until tender.

Prepare the dip: In a medium bowl, stir together all ingredients. Cover and chill until serving time. Serve along side of veggies!