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.
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:
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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:
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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.
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Whisk together olive oil and balsamic vinegar and pour over prepared vegetables. Allow to marinate for at least 15 minutes while the grill preheats.
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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.
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Serve hot, with chilled lemon-feta dip.