Grilled Vegetable Platter with Lemon-Feta Dip
Grilled Vegetable Platter with Lemon-Feta Dip and Roasted Pepper Hummus! Easy, summer entertaining! Make a giant platter of grilled vegetables and dip ahead of time for no-fuss dinner. BBQ grilled potatoes, any vegetable you want and a salty, tangy dip! Vegetarian and gluten-free.
Ingredients
Grilled Vegetable and Potato Platter:
- 6 cups sliced, assorted vegetables (roughly 1 zucchini, 1 yellow squash, 1 cup cherry tomatoes, 1 cup sugar snap peas, 10 mini peppers)
- 1/4 cup balsamic vinegar
- 1/4 cup + 1 tablespoon olive oil
- 1 package The Little Potato Company BBQ Blend Potatoes
Lemon-Feta Dip:
- ½ cup feta crumbles
- 1 tablespoon fresh lemon juice
- 1/4 cup greek yogurt
- salt/pepper
Instructions
- Preheat grill to medium-high. If using a oven/grill pan, preheat the oven to 425 degrees F.
- Prepare all vegetables. Place vegetables in a roasting or glass pan and toss with olive oil, balsamic vinegar and a large pinch of salt and pepper. Let marinate for 15 minutes.
- Remove the cardboard sleeve, seasoning pack and plastic film from the BBQ potato blend. Add the seasoning pack contents and 1 tablespoon oil to the tray. Toss until well coated.
- Place uncovered tray on the grill (or in oven). Cook for 30 – 40 minutes or until tender, stirring occasionally.
- Remove the vegetables from the marinate and place on the grill. Cook for a couple minutes on each side, until tender and marked by the grill.
- Place the feta, lemon juice, greek yogurt and salt/pepper in the base of a food processor. Process until creamy and smooth, roughly 1-2 minutes. Remove and place in a bowl.
- Arrange vegetables and grilled potatoes on a platter along with the whipped feta dip. Serve now or later at room temperature.