Grilled Garden Vegetables with Spinach Dip

Family Favorites

By
@Quinnn

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.


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Comments:

Serves:

6-8

Prep:

20 Min

Cook:

10 Min

Method:

Grill

Ingredients

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

DIP INGREDIENTS

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

Directions Step-By-Step

1
Prepare Dip: Mix spinach, mayo, sour cream, water chestnuts, soup mix and grated onions. Set aside.
2
Heat gas grill to medium. Spray a disposable vegetable grate with cooking spray and set aside.
3
Combine fresh vegetables in a bowl and toss with a drizzle of olive oil to coat. Place grate on grill and then add vegetables.
4
Season with salt, pepper and garlic powder and cook until just crisp tender.
5
Remove 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