Print

Fresh Grilled Vegetable Platter with Herbed Whipped Feta

fresh grilled vegetable platter - featured image
Print Recipe

A vibrant and smoky grilled vegetable platter paired with creamy, tangy herbed whipped feta, perfect for summer BBQs and quick weeknight meals.

Ingredients

Scale
  • 1 medium zucchini, sliced lengthwise
  • 1 red bell pepper, seeded and quartered
  • 1 medium yellow squash, sliced lengthwise
  • 1 medium eggplant, sliced into 1/2 inch rounds
  • Asparagus spears, trimmed (about 8-10 spears)
  • 3 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 large garlic clove, minced
  • 8 ounces feta cheese, crumbled
  • 1/4 cup Greek yogurt (can substitute with dairy-free coconut yogurt)
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon smoked paprika (optional)

Instructions

  1. Wash and dry all vegetables thoroughly. Slice zucchini and yellow squash lengthwise into 1/4-inch thick strips. Cut red bell pepper into quarters, removing seeds and membranes. Slice eggplant into 1/2-inch rounds, and trim the woody ends off asparagus. (About 10 minutes)
  2. Place all vegetables in a large bowl. Drizzle with 3 tablespoons olive oil and sprinkle with salt and black pepper. Toss gently to coat evenly. (2 minutes)
  3. Preheat grill or grill pan to medium-high heat (around 400°F). (5 minutes)
  4. Grill vegetables directly on grill grates: zucchini, squash, and eggplant for 3-4 minutes per side until tender with grill marks; red peppers for 6-7 minutes, turning occasionally until skin chars and softens; asparagus for 5-6 minutes, turning often to avoid burning. (15-20 minutes)
  5. While vegetables grill, combine crumbled feta, Greek yogurt, minced garlic, chopped herbs, lemon juice, and a pinch of salt in a mixing bowl. Whip with hand mixer or food processor until creamy and fluffy, about 2-3 minutes. Add smoked paprika if using. Taste and adjust seasoning. (5-7 minutes)
  6. Transfer grilled vegetables to a serving platter. Spoon herbed whipped feta into a bowl or dollop directly onto the platter. Garnish with extra fresh herbs or a drizzle of olive oil if desired. (3 minutes)

Notes

If eggplant tastes bitter or watery, sprinkle slices with salt and let sit 10 minutes before grilling, then pat dry. Avoid overcrowding the grill to ensure proper searing. Use fresh herbs for best flavor; dried herbs can overpower the feta. Whip feta and yogurt slowly at first to avoid splatter. Store whipped feta separately from vegetables in airtight containers for up to 4 days.

Nutrition

Keywords: grilled vegetables, herbed whipped feta, summer BBQ, healthy side dish, vegetarian, gluten-free, easy grilling recipe

Find it online: https://magnetmeal.com/fresh-grilled-vegetable-platter-with-herbed-whipped-feta-recipe-perfect-for-summer-bbqs/