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.
Add all ingredients to a food processor and pulse until smooth (or desired consistency). Refrigerate at least an hour. Stir before serving.
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.
Whisk together olive oil and balsamic vinegar and pour over prepared vegetables. Allow to marinate for at least 15 minutes while the grill preheats.
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.
Serve hot, with chilled lemon-feta dip.