Grilled Vegetable Platter With Lemon-Feta Dip

by Alex Caspero

(85 votes, average: 3.53 out of 5)

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.

Ingredients

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Preparation

Step 1 out of 7

Preheat grill to medium-high. If using a oven/grill pan, preheat the oven to 425°F.

Step 2 out of 7

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.

Step 3 out of 7

Remove the cardboard sleeve, seasoning pack and plastic film from the BBQ potato blend. Add the seasoning pack contents and one tablespoon oil to the tray. Toss until well coated.

Step 4 out of 7

Place uncovered tray on the grill (or in oven). Cook for 30 to 40 minutes or until tender, stirring occasionally.

Step 5 out of 7

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.

Step 6 out of 7

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.

Step 7 out of 7

Arrange vegetables and grilled potatoes on a platter along with the whipped feta dip.