Grilled Vegetable Platter with Lemon Feta Dip

No more boring vegetable platters. This Grilled Vegetable Platter with Lemon Feta Dip brings a fresh take on summer vegetables with a bright lemon-feta dip. 

Welcome back to Farmers Market Week! If you’re just tuning in, I kicked off the week on Monday with a Strawberry Basil Moscow Mule – which I’ve made multiple times this summer already. I’ve already been pinning loads of recipes – from drinks and desserts to entrees and sides, there’s something for everyone. Don’t believe me? Search #FarmersMarketWeek on your social media platform of choice and see for yourself. 

Today’s Farmers Market Recipes:

Savory Recipes:

• Balsamic Cucumber Salad from Jolene’s Recipe Journal
• Braised Half-Runner Beans with Potatoes (Instant Pot) from Palatable Pastime
• Caprese Mac and Cheese from Cheese Curd In Paradise
• Grilled Vegetable Platter with Lemon Feta Dip from Books n’ Cooks
• Hasselback Potatoes from Blogghetti
• Kale Caesar Salad from Karen’s Kitchen Stories
• Mexican Corn Salad from A Kitchen Hoor’s Adventures
• Sheet Pan Okra from Magical Ingredients

Sweet Recipes:

• Bourbon Apple Butter from Hezzi-D’s Books and Cooks
• Lavender Peach Shortcakes with Honey Whipped Cream from The Spiffy Cookie
• Fluffy Peach Waffles from Red Cottage Chronicles
• The Best Cherry Pie from Jen Around the World
• Zucchini Bread with Nutmeg from Our Good Life

Recipes Notes for Grilled Vegetable Platter with Lemon Feta Dip:

• The dip is best made at least an hour ahead and refrigerated, so the flavors have time to meld and mellow. If tasted immediately after making, it will be quite tart from the yogurt. That tartness fades significantly after an hour, allowing the lemon-feta flavors to shine through.
• Use your favorite in season vegetables in this dish. We love assorted peppers and squash, but you can also grill tomatoes, mushrooms, sugar snap peas, asparagus – whatever you choose! 

Did you try this dish? Leave me a comment and tell me what you thought! Or snap a pic and use #booksncooks on social media. 

Print

Grilled Vegetable Platter with Lemon Feta Dip

No more boring vegetable platters. This Grilled Vegetable Platter with Lemon Feta Dip brings a fresh take on summer vegetables with a bright lemon-feta dip. 

Course Appetizer

Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 12

Author Liz

Ingredients

Ingredients for the Lemon-Feta Dip

• 1 c. feta crumbles
• 1 c. plain yogurt
• 2 Tbs. fresh squeezed lemon juice
• 1/2 tsp. kosher salt
• 1/2 tsp. coarsely ground black pepper

Ingredients for the Vegetables:

• 1/3 c. extra-virgin olive oil
• 1/3 c. balsamic vinegar
• 6 c. assorted vegetables eg baby bell peppers, shishito peppers, zucchini, yellow squash, button mushrooms
• 1/2 tsp. kosher salt
• 1/2 tsp. coarsely ground black pepper

Instructions

Make the Dip:

1. Add all ingredients to a food processor and pulse until smooth (or desired consistency). Refrigerate at least an hour. Stir before serving.

Prepare the Vegetables:

1. Clean vegetables. Cut squash into 1/2 inch rounds or spears. Remove mushroom stems. If desired, remove stems from baby bell peppers. Sprinkle with salt and pepper.

2. Whisk together olive oil and balsamic vinegar and pour over prepared vegetables. Allow to marinate for at least 15 minutes while the grill preheats.

3. While vegetables marinate, preheat grill to medium heat. When hot, add vegetables either directly onto grill (such as with larger cuts - like peppers or squash spears) or in a grill basket. Cook for 3-5 minutes before flipping. Cook another 3-5 minutes. Remove vegetables that are ready, and continue cooking - checking and flipping every 3-5 minutes - until vegetables reach desired doneness.

4. Serve hot, with chilled lemon-feta dip.

This recipe was adapted from Delish Knowledge.