Summer Squash and Mushroom Kabobs

Ingredients

	2 cup(s) fresh spinach, fresh, chopped (about 1 oz)
	1/2 cup(s) fat-free sour cream
	1/3 cup(s) blue cheese, crumbled
	1/8 tsp black pepper
	2 large uncooked zucchini, trimmed
	2 large yellow summer squash, trimmed
	16 small cremini mushroom(s), cleaned and trimmed
	2 spray(s) olive oil cooking spray
	1/4 tsp table salt
	1/4 tsp black pepper

Instructions

• To prepare dip, place spinach in a small saucepan with 1 cup of water. Cook over high heat for 1 minute; drain well. Place spinach in a small serving bowl; stir in sour cream, blue cheese and 1/8 teaspoon of pepper. Set dip aside. 
• Preheat grill to high. To prepare kabobs, cut each zucchini and squash in half lengthwise and then cut each half into eight 1/2-inch-thick slices. Arrange zucchini, yellow squash and mushrooms on eight 12-inch or sixteen 6-inch metal skewers using 2 pieces of each vegetable per 12-inch skewer or 1 piece of each vegetable per 6-inch skewer. Lightly coat skewers with cooking spray; season with salt and pepper. (If using wooden skewers, make sure to soak them in water for 30 minutes to prevent charring.)
• Grill kabobs until squash is tender and lightly browned, about 2 to 3 minutes per side. Serve kabobs with dip. Yields 1 large skewer or 2 small skewers, and about 2 tablespoons of dip per serving.

Source: weightwatchers.com