Real Recipes From Real Home Cooks ®

grilled garden vegetables with spinach dip

(1 rating)
Recipe by
Family Favorites
Not Far From Green Bay, WI

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 rating)
yield 6 -8
prep time 20 Min
cook time 10 Min
method Grill

Ingredients For grilled garden vegetables with spinach dip

  • 1 lg
    green pepper, cut into chunks
  • 1 pkg
    fresh mushrooms
  • 1 lg
    red pepper, cut into chunks
  • 1 lg
    red onion, cut into wedges
  • 1 md
    zucchini, cut into 1/2" rounds
  • 1 md
    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
    water chestnuts, drained
  • 1 pkg
    knorr soup mix, vegetable
  • 1/2 c
    grated onion

How To Make grilled garden vegetables with spinach dip

  • 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.