Platter of Grilled Veggies & Dips

Serves 6 · 30 min prep · 20 min cook

Ingredients

• 2 medium zucchini
• 2 medium yellow squash
• 2 red bell peppers
• 1 yellow bell pepper
• 1 large red onion
• 1 lb asparagus bunch
• 12 oz cremini mushrooms
• 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 chopped fresh parsley
• 1/2 tsp smoked paprika
• 1 cup hummus
• 1/2 cup feta cheese, crumbled
• optional pita or crusty bread for serving

Instructions

1. 1Make the dips first so flavors meld: stir Greek yogurt with tahini, juice of one lemon, minced garlic, half the parsley, salt, and smoked paprika until smooth and spoonable; chill. Set out the hummus in a shallow bowl and swirl the top with olive oil.
2. 2Trim ends from zucchini and squash and slice lengthwise into 1/2-inch planks. Core the peppers and cut into wide flat panels. Cut the red onion into thick rounds, keeping rings intact. Snap woody ends from asparagus and leave mushrooms whole if small or halve if large.
3. 3Toss all vegetables in a large bowl with olive oil, salt, black pepper, and oregano until lightly glossy. Keep sturdy pieces and quick-cooking asparagus somewhat separate for staggered grill times.
4. 4Preheat the grill to medium-high, about 400°F, and clean and oil the grates thoroughly.
5. 5Grill onion rounds and pepper panels 4–5 minutes per side until softened with deep char marks. Add zucchini, squash, and mushrooms and grill 3–4 minutes per side until tender-crisp and striped.
6. 6Add asparagus last and grill 2–3 minutes, rolling once, until bright green with blistered tips. Pull each vegetable as it finishes so nothing turns mushy.
7. 7Arrange the hot vegetables in loose piles on a large board or platter, grouping colors for a generous shareable look. Squeeze the remaining lemon over everything while still warm.
8. 8Nestle the yogurt-tahini dip and hummus bowls on the platter. Scatter crumbled feta and the rest of the parsley over the vegetables.
9. 9Serve immediately with warm pita or torn bread so guests can swipe, stack, and build bites. Leftover grilled veg hold well at room temp for casual grazing.