Name: Grilled Veggie Platter with Creamy Feta Dip
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Greek
Ingredients: 2 medium zucchini, sliced lengthwise; 2 red bell peppers, cut into thick strips; 1 yellow bell pepper, cut into thick strips; 1 red onion, sliced into rounds; 1 cup cherry tomatoes, skewered; 1 eggplant, sliced into rounds; 2 tbsp olive oil; 1 tsp dried oregano; Salt and pepper to taste; 200 g Greek feta cheese; 1/2 cup Greek yogurt; 2 tbsp extra virgin olive oil; 1 small garlic clove; 1 tbsp lemon juice; Fresh dill or oregano (optional); Freshly ground black pepper; Drizzle of honey or chili flakes (optional)

Description

A vibrant, colorful appetizer featuring charred zucchini, bell peppers, eggplant, red onions, and cherry tomatoes paired with a tangy, creamy feta dip. This easy Greek-inspired platter brings fresh Mediterranean flavors to your table with minimal effort. Perfect for sharing at weeknight dinners, summer gatherings, or as part of a larger spread, the smoky, caramelized vegetables contrast beautifully with the cool, velvety dip. With simple ingredients and straightforward grilling steps, you can recreate the warmth and convivial spirit of Greek dining at home.

Ingredients

Scale

2 medium zucchini, sliced lengthwise

2 red bell peppers, cut into thick strips

1 yellow bell pepper, cut into thick strips

1 red onion, sliced into rounds

1 cup cherry tomatoes, skewered

1 eggplant, sliced into rounds

2 tbsp olive oil

1 tsp dried oregano

Salt and pepper to taste

200 g Greek feta cheese

1/2 cup Greek yogurt

2 tbsp extra virgin olive oil

1 small garlic clove

1 tbsp lemon juice

Fresh dill or oregano (optional)

Freshly ground black pepper

Drizzle of honey or chili flakes (optional)

Instructions

1. Clean and slice all vegetables evenly and place in a large bowl.

2. Toss vegetables with olive oil, dried oregano, salt, pepper, and a squeeze of lemon juice and let rest for 10–15 minutes.

3. Preheat a grill or grill pan to medium-high and lightly oil the surface to prevent sticking.

4. Grill zucchini, eggplant, and bell peppers for 3–5 minutes per side until charred and tender, then grill red onions and cherry tomatoes until slightly blistered.

5. Meanwhile, combine feta, Greek yogurt, olive oil, garlic, lemon juice, herbs, salt, and pepper in a blender or food processor and blend until smooth.

6. Arrange grilled vegetables on a platter, place the dip in a bowl in the center, garnish with olive oil, oregano, and extra feta crumbles, and serve with pita or bread.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: appetizer
Method: grilling
Cuisine: Greek

Nutrition

Serving Size: 1 serving
Calories: 200
Sugar: 5
Sodium: 300
Fat: 15
Saturated Fat: 6
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 10
Fiber: 3
Protein: 6
Cholesterol: 25

Keywords: grilled veggie platter, creamy feta dip, easy greek dinners, mediterranean recipes, greek appetizers, feta dip, appetizer recipes, vegetarian