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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. | www.delishknowledge.com

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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. | www.delishknowledge.com

Grilled Vegetable Platter with Lemon-Feta Dip

  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 60 minutes
  • Yield: 4 servings. 1x
  • Category: main, appetizer, glutenfree, vegetable

Description

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.


  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 60 minutes
  • Yield: 4 servings. 1x
  • Category: main, appetizer, glutenfree, vegetable
  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 60 minutes
  • Yield: 4 servings. 1x
  • Category: main, appetizer, glutenfree, vegetable
Scale

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:
  • 1/2 cup feta crumbles
  • 1 tablespoon fresh lemon juice
  • 1/4 cup greek yogurt
  • salt/pepper

Instructions

  1. Preheat grill to medium-high. If using a oven/grill pan, preheat the oven to 425 degrees F.
  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.
  3. 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.
  4. Place uncovered tray on the grill (or in oven). Cook for 30 – 40 minutes or until tender, stirring occasionally.
  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.
  6. Place the feta, lemon juice, greek yogurt and salt/pepper in the base of a food processor. Process until creamy and smooth, roughly 1-2 minutes. Remove and place in a bowl.
  7. Arrange vegetables and grilled potatoes on a platter along with the whipped feta dip. Serve now or later at room temperature.

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