Hot Blue Cheese Dip With Grilled Vegetables
|All purpose flour||2 Tablespoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Steak sauce||3⁄4 Cup (12 tbs)|
|Blue cheese||1 1⁄2 Ounce, crumbled to make 1/3 cup|
|Eggplant||1 Medium, quartered lengthwise and cut into 1/2 inch thick slices|
|Zucchini||2 Small, cut into 1/2 inch rounds|
|Medium mushrooms||4 Ounce (12 Pieces)|
|Green onions||8 , cut into 2 inch pieces|
|Red bell peppers||2 Small, cut into 1 inch strips|
|Olive oil||2 Tablespoon|
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.