Make a giant platter of grilled vegetables and dip ahead of time for a no-fuss dinner. Grilled potatoes, any vegetable you want, and a salty, tangy dip! Vegetarian and gluten-free.
- Roasting pan
- Food processor
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 cup cherry tomatoes
- 1 cup sugar snap peas
- 10 mini peppers, sliced
- 1/4 cup balsamic vinegar
- 1/4 cup + 1 Tbsp olive oil
- 1 package Roast or Grill Ready Little Potatoes
- 1/2 cup feta, crumbled
- 1 Tbsp fresh lemon juice
- 1/4 cup Greek yogurt
- (To taste) salt and pepper
Preheat grill to medium-high. If using a oven/grill pan, preheat the oven to 425 °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 potato package. Add the seasoning pack contents and one tablespoon oil to the tray. Toss until well coated.
Place uncovered tray on the grill (or in oven). Cook for 30 to 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 to 2 minutes. Remove and place in a bowl.
Arrange vegetables and grilled potatoes on a platter along with the whipped feta dip.