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 Grilled Garden Vegetables with Spinach Dip

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