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Grilled Vegetables with Creamy Feta Dip

From Our Kitchen

makes one large platter

Preheat grill.


makes 1 large platter
asparagus, stems discarded
2 bell peppers, each cut into quarters
2 zucchini, sliced
1 bulb fennel, thinly sliced
1 eggplant, thinly sliced
2 cups sour cream
ΒΌ cup feta
1 tsp. lemon juice
1 tsp. marjoram, chopped
1 tsp. extra virgin olive oil
1 Tbsp. mixed olive tapenade
olive oil
salt and pepper


Put sour cream, feta, lemon juice, marjoram, and extra virgin olive oil in a food processor. Run until creamy. Fold in tapenade and set aside.

Lightly coat vegetables with olive oil, salt, and pepper. Grill until vegetables are still tender. Arrange on a platter. Place dip in the middle.

Dip is best if left out 10 minutes before serving.

Serves 6