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Fresh Grilled Vegetable Platter with Zesty Herb Dip

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A vibrant and easy-to-make grilled vegetable platter paired with a bright, zesty herb dip, perfect for summer parties and casual gatherings.

Ingredients

Scale
  • 1 medium zucchini, sliced lengthwise
  • 1 medium yellow squash, sliced lengthwise
  • 1 red bell pepper, seeded and quartered
  • 1 yellow bell pepper, seeded and quartered
  • 1 small eggplant, sliced into ½-inch rounds
  • 1 red onion, sliced into thick rings
  • 8 asparagus spears, trimmed
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • ½ cup Greek yogurt (full fat or low-fat)
  • ¼ cup fresh parsley, finely chopped
  • 2 tablespoons fresh chives, minced
  • 1 garlic clove, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon Dijon mustard (optional)
  • Salt and pepper, to taste
  • 1 tablespoon extra virgin olive oil

Instructions

  1. Wash all vegetables thoroughly. Slice zucchini and yellow squash lengthwise into ¼-inch thick strips. Cut bell peppers into quarters, removing seeds and membranes. Slice eggplant into ½-inch rounds. Peel red onion into thick rings. Trim asparagus spears by snapping off woody ends.
  2. In a large bowl, drizzle olive oil over the vegetables. Sprinkle with salt and freshly ground black pepper. Toss gently until evenly coated. Let marinate for about 5 minutes.
  3. Preheat grill to medium-high heat (about 400°F or 205°C).
  4. Place vegetables on grill grates without overcrowding. Grill zucchini and squash for 3-4 minutes per side until tender with grill marks. Grill bell peppers and eggplant for about 5 minutes per side. Grill asparagus and onion rings for 2-3 minutes per side. Turn carefully with tongs.
  5. While vegetables grill, combine Greek yogurt, parsley, chives, garlic, lemon juice, lemon zest, Dijon mustard, salt, and pepper in a bowl. Whisk in extra virgin olive oil until smooth and creamy. Adjust seasoning to taste.
  6. Transfer grilled vegetables to a serving platter. Arrange attractively and serve with the zesty herb dip on the side or drizzled lightly over the veggies. Serve immediately or at room temperature.

Notes

Brush grill grates with oil to prevent eggplant from sticking. Avoid flipping vegetables too often to develop good char marks. If no grill is available, use a grill pan or broiler and watch closely to avoid burning. For dairy-free dip, substitute Greek yogurt with coconut or almond-based yogurt. Store leftovers in airtight containers; dip separately. Reheat veggies gently to avoid sogginess.

Nutrition

Keywords: grilled vegetables, herb dip, summer recipe, easy appetizer, healthy, vegetarian, gluten-free

Find it online: https://goldensimmer.com/fresh-grilled-vegetable-platter-with-zesty-herb-dip-easy-recipe-for-summer-parties/