Instructions: To make dip: Combine mayonnaise, buttermilk, basil, green onions, and champagne vinegar in a blender. Blend until smooth. Chill in refrigerator.

Season with kosher salt and pepper to taste.

Soak 30 (6 inch) wooden skewers in water for 30 minutes; drain before using.

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Toss zucchini and squash in a medium bowl with olive oil, kosher salt and pepper.

To assemble: Thread 1 piece zucchini onto each skewer, followed by 1 piece squash. It is best to skewer through the flesh (not through the skin), so the colorful skin is visible. Repeat until all ingredients have been used. Place on baking sheet and cook in center of oven until vegetables are tender, about 15 minutes. Let cool slightly. Serve barely warm or at room temperature with sauce.

These are also delicious cold.

The dip can be made three days in advance. The skewers can be cooked and refrigerated one day in advance. Serve as directed.

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