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5 from 3 votes

Grilled Vegetables with Whipped Feta

Grilled Vegetables with Whipped Feta are about to be your new favorite side dish. Imagine your favorite summertime vegetables cooked over the grill to bring out those subtle sweet notes and then served over a bed of whipped feta and a topping of briny olives and crispy panko. OMG it's heaven.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Servings: 8 people
Author: Gaby Dalkin

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

Nutrition

Calories: 314kcal | Carbohydrates: 17g | Protein: 7g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 696mg | Potassium: 398mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1651IU | Vitamin C: 69mg | Calcium: 222mg | Iron: 2mg