We've officially reached that moment in the summer when all cooking must be done outside. I'm not upset by this in the slightest because that means I get to make these Grilled Vegetables with Whipped Feta on repeat every single week. Imagine your favorite vegetables cooked over the grill to bring out those subtle sweet notes and then served over a bed of whipped feta and a crispy topping with briny olives. OMG these Grilled Vegetables are heaven.
Table of Contents
Why I Love This Recipe
This recipe might be a bit of a mouthful when you tell people what you're making: Grilled Vegetables with Whipped Feta, Herby Olives and Crispy Panko... but don't let that deter you! It's one of the most incredible summer side dishes of all times. Let's start at the base shall we?
Whipped Feta - the perfect bed for just about everything under the sun.
Grilled Vegetables - I'd venture to say that besides roasting veggies in your oven, there is no better way to bring out the sweetness of summer produce that throwing them on the grill.
Herby Castelvetrano Olives - I want to make a vat of these and just snack on them hourly.
Crispy Panko - everything in life is better with a crispy topping!
Ingredients & Substitutions
- Summer Squash
- Red onion
- Bell Peppers
- Olive oil
- Castelvetrano Olives - you can pit them yourself or buy them pre-pitted! Up to you!
- Fresh Herbs: Parsley, Mint, Dill and Oregano
- Lemon
- Garlic
- Feta cheese
- Sour cream
- Kosher salt and freshly ground black pepper
- Panko bread crumbs
- Butter
- Full ingredient list + measurements below.
How to Make
Slice the vegetables into 2-inch pieces. Drizzle with olive oil.
Combine the olives, herbs, lemon and garlic in a bowl. Mix to combine. Set aside.
Heat up your grill and grill the veggies on both sides until they have grill marks (about 2-4 minutes on each side) If you don’t have a grill, feel free to use a grill pan or simply a cast iron skillet.
When done, slather the whipped feta on a platter. Top with a layer of the Grilled Vegetables on a platter. Season well with salt and pepper and drizzle with olive oil. Sprinkle it with olive mixture and finish with the crispy panko.
Tips & Tricks
Grilled Vegetables can really up a meal! The natural flavors from grilling come out to shine plus we a delicious smoky taste from the open flames. Here are some tips to get the best results:
- Choose the Right Vegetables: Firm vegetables like bell peppers, zucchini, onions, mushrooms, eggplant, asparagus, and corn are ideal for grilling. Softer vegetables may require a grilling basket or skewers to prevent them from falling apart.
- Prep Vegetables Evenly: Cut vegetables into uniform sizes to ensure they cook evenly. Thicker slices work best as they hold up to the grill’s heat without becoming too soft.
- Season: Enhance flavor by seasoning vegetables at least 15-30 minutes before grilling. At the minimum, use a simple coating of olive oil, salt, and pepper.
- Preheat the Grill: Make sure your grill is preheated to medium-high heat (around 400-450°F) before adding the vegetables. This helps to sear the veggies quickly and locks in their moisture.
- Oil the Grill Grates: Lightly oil the grill grates before cooking to prevent the vegetables from sticking. Use a paper towel dipped in oil, and use tongs to rub it across the grates.
- Cook Over Direct Heat: Place the vegetables directly over the heat for a nice char and grill marks. However, if they start to burn too quickly, move them to indirect heat to finish cooking.
- Flip Sparingly: Let the vegetables cook on one side without too much flipping to get those beautiful grill marks. Most vegetables only need to be flipped once during grilling.
- Watch for Doneness: Vegetables cook quickly on the grill, usually 5-10 minutes, depending on the type and size. Keep an eye on them, turning as needed until they are tender and lightly charred.
- Finish with a Splash: After grilling, finish your vegetables with a splash of lemon juice, balsamic vinegar, or a sprinkle of fresh herbs for added brightness and flavor.
- Rest Before Serving: Allow the grilled vegetables to rest for a few minutes after cooking. This helps redistribute their juices, making them more flavorful and tender.
FAQ's
What vegetables are good on the grill?
Firm vegetables like bell peppers, zucchini, onions, mushrooms, eggplant, asparagus, and corn are ideal for grilling. Softer vegetables may require a grilling basket or skewers to prevent them from falling apart.
How long to grill veggies on a grill?
Grill vegetables for approximately 5-10 minutes until they are tender and have grill marks.
Should you marinate veggies before grilling?
Enhance flavor by seasoning vegetables at least 15-30 minutes before grilling. At the minimum, use a simple coating of olive oil, salt, and pepper. Adding lemon, balsamic, herbs, garlic etc are also always encouraged.
Similar Recipes
Grilled Vegetables with Whipped Feta
Ingredients
For the Grilled Vegetables
- 2 zucchini
- 1 yellow squash
- 1 red onion
- 1 red bell pepper
- 1 orange bell pepper
- 6 tablespoon olive oil
For the Herby Olive Topping
- 1 cup castelvetrano olives drained and pitted and crushed / torn
- 2 tablespoon parsley chopped
- 2 tablespoon fresh mint chopped
- 2 tablespoon fresh oregano chopped
- 1 lemon zested
- 1 clove garlic finely minced
For the Whipped Feta
- 8 ounces feta cheese
- ¼ cup sour cream
- 1 lemon zested and juiced
- 2 cloves garlic
- 1 tablespoon fresh dill chopped
- 1 tablespoon fresh parsley chopped
- Kosher salt and freshly cracked pepper to taste
For the Crispy Panko
- 1 cup panko bread crumbs
- 3 tablespoon butter
- Kosher salt and freshly cracked pepper to taste
Instructions
For the Grilled Vegetables
- Slice the vegetables into 1 inch pieces. Drizzle with olive oil.
- Heat up your grill and grill the veggies on both sides until they have grill marks (about 3-5 minutes on each side) If you don’t have a grill, feel free to use a grill pan or simply a cast iron skillet.
For the Herby Olive Topping
- Combine the olives, herbs, lemon and garlic in a bowl. Mix to combine. Set aside.
For the Whipped Feta
- In the bowl of a large food processor fitted with a blade, combine the feta, sour cream, lemon and garlic. Blend until the feta is whipped to a smooth mixture. Stir in the herbs and season to taste.
For the Crispy Panko
- Melt the butter in a small saucepan. Add the panko and stir for 3-4 minutes until the panko is golden brown. Remove the saucepan from the heat and season with salt to taste. Set aside.
To Assemble
- Slather the whipped feta on a platter. Top with a layer of the vegetables on a platter. Season well with salt and pepper and drizzle with olive oil. Sprinkle it with olive mixture and finish with the crispy panko
This is amazing!
This is amazing! I do a meal delivery service so tried to simplify it a bit: added olive oil to the olives so I didn’t have to pack that separately and did a quick whipped feta (feta, Greek yogurt, a tad of olive oil & some red pepper flakes). The crispy panko made it over the top. Thanks for this great recipe!!
had to tweak it a little bit since i do not have a grill or a grill pan to get the delicious looking grill marks, but instead i roasted my veggies in the oven and they were still delishhh; also, i do not have a blender to mix/whip with, so i did my best by hand with a whisk instead, and it still came out delicious!!! I opted to skip the olive topping and panko, as i do not like olives and i am pairing these veggies with homemade pizza on naan bread, so wanted to limit carbs between the two. Regardless of the tweaks i made to this recipe.. it is still phenomenal and im happy i gave it a go!
Drooling!! Summer cooking is the BEST!!!