Platter of Grilled Veggies & Dips

Serves 6 · 30 min prep · 25 min cook

Estimate for one serving

• 340 cal
• 14g protein
• 28g carbs
• 22g fat
• 7g fiber

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Ingredients

• 2 medium zucchini
• 2 medium yellow squash
• 3 bell peppers mixed colors
• 1 large red onion
• 1 lb asparagus bunch
• 1 pint cherry tomatoes
• 1/3 cup olive oil
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1 tsp dried oregano
• 3 garlic cloves
• 1.5 cups plain Greek yogurt
• 1/4 cup tahini
• 2 lemons
• 1/2 cup fresh parsley
• 1/2 tsp smoked paprika
• 1.5 cups hummus store-bought or homemade
• 1/2 cup feta cheese crumbled
• for serving pita or crusty bread

Instructions

1. 1Prep the dips first so flavors meld while you grill: stir Greek yogurt with tahini, juice of one lemon, minced garlic, salt, and smoked paprika until silky; chill. Set out hummus in a wide bowl swirled with olive oil and a dusting of paprika.
2. 2Trim ends from zucchini and yellow squash and slice into long planks about 1/2-inch thick. Core the bell peppers and cut into wide strips. Cut the red onion into thick rounds, keeping rings intact. Snap tough ends from asparagus.
3. 3Toss all cut vegetables and the cherry tomatoes gently with olive oil, salt, black pepper, oregano, and any remaining minced garlic so everything is lightly coated but not dripping.
4. 4Preheat the grill to medium-high, about 400°F. Clean and oil the grates. Arrange denser vegetables first—peppers, onion rounds, and squash planks—over direct heat.
5. 5Grill vegetables in batches without crowding, turning when deep grill marks appear: squash and peppers about 3–4 minutes per side, onion rounds 4–5 minutes per side until softened and charred at edges, asparagus 2–3 minutes total until bright and tender-crisp.
6. 6Add cherry tomatoes on a grill basket or skewers for the last few minutes until skins blister. Transfer everything to a sheet pan as it finishes so you can arrange the platter while still warm.
7. 7On a large board or platter, pile the grilled vegetables in loose, colorful groups. Scatter crumbled feta and chopped parsley over the top and squeeze the remaining lemon over everything.
8. 8Nestle the yogurt-tahini dip and hummus bowls on the platter with warm pita or torn bread. Serve as a generous vegetarian main or the centerpiece side that lets guests graze while the rest of the BBQ finishes—most components hold well at room temperature.