Grilled Vegetable Antipasti with Roasted Red Pepper Dip
- Preheat indoor or outdoor grill to high.
- Toss the artichokes, zucchini, peppers, mushrooms, oil, salt and pepper in a large bowl. Thread vegetables onto skewers.
- Grill vegetables, turning once, for 5 to 7 minutes or until marked and crisp-tender.
- Transfer to a platter. Combine basil with the tapenade and sour cream; serve dip with antipasti skewers.