Grilled Garden Vegetables with Spinach Dip

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If you're having a difficult time getting your family to eat their veggies, or maybe you just have a bumper crop from your garden, here is the recipe that you need.

Whenever I serve these delicious grilled vegetables, the only thing remaining is an empty platter! Even the pickiest eaters will find something in the assortment to like.

★★★★★ 1 vote
20 Min
10 Min


1 large
green pepper, cut into chunks
1 pkg
fresh mushrooms
1 large
red pepper, cut into chunks
1 large
red onion, cut into wedges
1 medium
zucchini, cut into 1/2" rounds
1 medium
yellow squash, cut into 1/2" rounds
salt and pepper
olive oil
garlic powder


1 pkg
frozen spinach, thawed and squeezed dry (fresh chopped works great, too!)
1 c
1 c
sour cream
1 can(s)
water chestnuts, drained
1 pkg
knorr soup mix, vegetable
1/2 c
grated onion


1Prepare Dip: Mix spinach, mayo, sour cream, water chestnuts, soup mix and grated onions. Set aside.
2Heat gas grill to medium. Spray a disposable vegetable grate with cooking spray and set aside.
3Combine fresh vegetables in a bowl and toss with a drizzle of olive oil to coat. Place grate on grill and then add vegetables.
4Season with salt, pepper and garlic powder and cook until just crisp tender.
5Remove to a serving platter and serve with dip. For parties or special occasions, the dip looks beautiful served on the platter in a bread bowl.
6*** Vegetables can also be roasted in the oven at 450 degrees for 10 minutes or so. Just be careful not to overcook.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy