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.
Up there with grilled meat, vegetables are one of my favorite foods to grill and, of course eat. These grilled vegetables can serve 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. What about the vegetarians we’re serving? This recipe has that covered. Grill a large portobello mushroom and they have a complete meal.
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.
I serve Grilled Vegetables with Creamy Sun Dried Tomato Dip with Grilled Key Lime Shrimp (recipe below). 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 Kabobs
If you’ve made this or any other recipe leave a comment below. I love to hear from my readers!
- 8.5 ounces (240 grams) sun-dried tomatoes in olive oil
- 6 ounces (170 grams) cream cheese, softened
- Small pinch of salt
- 4 medium basil leaves
- 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
- 1/4 cup (59 ml) vegetable oil
- Preheat grill on high.
- Add the sun dried tomatoes with oil, cream cheese and basil to a food processor and blend until smooth. Taste and add salt if needed. Transfer to a bowl, cover and refrigerate.
- 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.
Amount Per Serving Calories 211Total Fat 13gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 6gCholesterol 28mgSodium 334mgCarbohydrates 15gFiber 5gSugar 9gProtein 11g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.