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
1/4 cup feta
1 tsp. lemon juice
1 tsp. marjoram, chopped
1 tsp. extra virgin olive oil
1 tbs. mixed olive tapenade
Olive oil
Salt and pepper

Preheat Grill. 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.