Hot Blue Cheese Dip With Grilled Vegetables Recipe
Ingredients
| Margarine | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Milk | 1 1/2 Cup (16 tbs) | |
| Steak sauce | 3/4 Cup (16 tbs) | |
| Blue cheese | 1/3 Cup (16 tbs), crumbled | |
| 1 medium eggplant, quartered lengthwise and cut into | ||
| 1/2-inch-thick slices | ||
| 2 small zucchini, cut into 1/2-inch rounds | ||
| Mushrooms | 12 Medium | |
| 8 green onions, cut into 2-inch pieces | ||
| 2 small red bell peppers, cut into 1-inch strips | ||
| Olive oil | 2 Tablespoon | |
Directions
Soak 12 (10-inch) wooden skewers in water for at least 30 minutes.
In medium saucepan, over medium heat, melt margarine.
Stir in flour; cook for 1 minute.
Gradually stir in milk; cook and stir until mixture thickens and begins to boil.
Stir in 1/2 cup steak sauce and cheese; heat until cheese melts.
Keep cheese dip warm.
Alternately thread vegetables onto skewers.
Combine remaining steak sauce and oil.
Grill vegetables over medium heat for 8 to 10 minutes or until done, turning and brushing with steak sauce/oil mixture.
Serve warm with warm cheese dip.
In medium saucepan, over medium heat, melt margarine.
Stir in flour; cook for 1 minute.
Gradually stir in milk; cook and stir until mixture thickens and begins to boil.
Stir in 1/2 cup steak sauce and cheese; heat until cheese melts.
Keep cheese dip warm.
Alternately thread vegetables onto skewers.
Combine remaining steak sauce and oil.
Grill vegetables over medium heat for 8 to 10 minutes or until done, turning and brushing with steak sauce/oil mixture.
Serve warm with warm cheese dip.
Chef
