Grilled Vegetables with Creamy Sun Dried Tomato Dip
What is better than a good plate of vegetables? A platter of Grilled Vegetables with Creamy Sun Dried Tomato Dip. A colorful combination of simply grilled veggies with something delicious to dip them into. They can be served as a delicious side dish to meat or fish, or, for something different, as well as an appetizer when entertaining.
When it’s grilling season, we think of grilled ribs, burgers and seafood, but what about the vegetarians we’re serving? This recipe has that covered. Grill a large portobello mushroom and they have a complete meal. Up there with grilled meat, vegetables are one of my favorite foods to grill and, of course eat.
Sun dried tomatoes can be used in so many ways and a very underused ingredient. What I love most about them is, they add a delicious natural sweetness to sauces, pasta sauces, pesto. Add them to cornbread for a delicious boost of flavor or throw an handful in a salad. They also make very tasty snacks.
You don’t have to be limited to the vegetables I chose to grill. Bell peppers, eggplant (aubergine), tomatoes and cauliflower are all delicious options.
Summer will be over soon, so get those grills fired up and let’s make the most of what’s left of the season.
Serving Suggestion
My favorite way to serve them is with Grilled Key Lime Shrimp. A delicious warm weather meal. I also like to chop up the vegetables and mix them and the dip with pasta for Grilled Vegetable Sun-Dried Tomato Pesto Pasta.
More Grilling Recipes:
- Grilled Margherita Pizza
- Grilled Parmesan Garlic and Basil Corn on the Cob
- Grilled Shrimp and Scallop Kabob
Grilled Vegetables with Creamy Sun Dried Tomato Dip
Ingredients
For the dip:
- 1 ½ cups (240 grams) sun-dried tomatoes in olive oil
- ¾ cup (170 grams) cream cheese, softened at room temperature
- 4 medium basil leaves
- Small pinch of salt
For the vegetables:
- 3 medium carrots, peeled and sliced lengthwise
- 2 large portobello mushrooms, stems removed
- 2 green zucchini, sliced lengthwise
- 2 yellow zucchini, sliced lengthwise
- 10 asparagus spears
- ¼ cup (59 ml) vegetable oil
- Salt
- Pepper
Instructions
- Preheat outdoor or indoor grill on high.
Make the dipi:
- Add the sun dried tomatoes with oil, cream cheese, basil and salt to a food processor and blend until smooth. Taste and add more salt if needed. Transfer to a bowl, cover and refrigerate.
Make the vegetables:
- Brush all sides of vegetables with oil, salt and pepper, except the mushrooms.
- Add the carrots and grill over high heat to char on both sides, then move to a cooler side of the grill.
- Grill the mushroom for 4 to 5 minutes per side.
- While the mushrooms grill, add the zucchini and grill for 2 to 3 minutes per side. Remove.
- Grill the asparagus for 1 to 2 minutes, you want them to stay firm.
- Cut all the vegetables in to bite-size pieces and serve room temperature with sun dried tomato dip.
I love the idea of this simple, easy and tasty dip! I can see it also being wonerful as a spread on toast and maybe topped with some caramelized onions and/or sauteed squash, or simply served alongside some pita chips! Pinned, and can’t wait to make this one! Thanks lady! –Ginger Wroot
Love summer, because of all fresh veggies and grilling! Love this dip! Pinning to try it!
No! Don’t tell me summer will be over soon! 😉 Grilled veggies are one of my favorite things about the summer and with the added sun dried tomato dip sounds just fantastic! Long live summer!