GRILLED VEGGIE PLATTER WITH RANCH DIP
Grilled Veggie Platter with Ranch Dip is a colorful, smoky, and healthy appetizer or side dish. Featuring seasonal vegetables grilled to perfection and served with creamy ranch, it’s ideal for BBQs, potlucks, or summer dinners.
Ingredients
For the Grilled Veggies:
- 1 zucchini sliced into ½-inch rounds
- 1 yellow squash sliced into rounds
- 1 red bell pepper cut into strips
- 1 yellow bell pepper cut into strips
- 1 red onion cut into wedges
- 1 cup cherry tomatoes
- 8 oz asparagus trimmed
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Optional: Italian seasoning or garlic powder
For the Ranch Dip:
- ½ cup sour cream
- ½ cup mayonnaise
- 1 tablespoon fresh dill chopped (or 1 teaspoon dried)
- 1 tablespoon parsley chopped
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon lemon juice
- Salt and black pepper to taste
Instructions
Preheat Grill:
- Heat grill or grill pan to medium-high.
Prepare Veggies:
- Toss all vegetables in olive oil, salt, pepper, and optional seasonings.
Grill Veggies:
- Grill vegetables in batches for 3–5 minutes per side or until tender and lightly charred. Remove and let cool slightly.
Make Ranch Dip:
- In a bowl, mix sour cream, mayo, herbs, garlic powder, onion powder, lemon juice, salt, and pepper until smooth. Chill until ready to serve.
Assemble Platter:
- Arrange grilled veggies on a large platter and serve with a bowl of ranch dip in the center.
Notes
- Veggie Options: Use seasonal vegetables like eggplant, mushrooms, or corn for variety.
- Make Ahead: Ranch dip can be made up to 3 days ahead; store in the fridge.
- Dairy-Free Option: Use plant-based mayo and sour cream for a dairy-free dip.
- Serving Idea: Great for parties—serve warm or at room temperature.
- Leftovers: Use leftover veggies in wraps, sandwiches, or salads.