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.

20 mins
40 mins


  • 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

Lemon-Feta Dip:

  • 1/2 cup feta, crumbled
  • 1 Tbsp fresh lemon juice
  • 1/4 cup Greek yogurt
  • (To taste) salt and pepper


  • Step 1

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

  • Step 2

    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

    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.

  • Step 4

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

  • Step 5

    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

    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

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