Grilled Vegetable Crudite With Green Goddess Dip Recipe

SHARABLES

1. 1

   Gather and prep

   Arrange all vegetables on a clean workspace. Rinse zucchini, yellow squash, peppers, carrots, cucumber, cherry tomatoes, broccoli, cauliflower, radishes, red onion, asparagus, and mushrooms. Pat dry.

2. 2

   Season and oil

   In a large bowl, toss zucchini, yellow squash, bell peppers, carrots, red onion, broccoli, cauliflower, asparagus, and mushrooms with olive oil (2 tablespoons), fine sea salt (1 teaspoon), and freshly ground black pepper (0.5 teaspoon) until evenly coated.

3. 3

   Grill vegetables

   Grill vegetables in batches over medium-high heat. Zucchini and yellow squash: 2-3 minutes per side until lightly charred. Bell peppers: 4-5 minutes per side until blistered and tender. Red onion: 5-6 minutes per side. Asparagus: 3-4 minutes, turning once. Broccoli and cauliflower: 3-4 minutes, flipping once. Mushrooms: 4-5 minutes until browned and tender. Remove from grill and let rest 5 minutes. Cucumbers, cherry tomatoes, and radishes are left raw and arranged on the platter.

4. 4

   Green Goddess Dip

   In a medium bowl whisk together sour cream, Greek yogurt, and mayonnaise until smooth. Stir in parsley, chives, tarragon, and minced garlic. Add lemon juice and season with fine sea salt (0.5 tsp) and white pepper (0.25 tsp). If needed, whisk in 1 teaspoon of water to reach dipping consistency.

5. 5

   Plate and serve

   Arrange grilled vegetables on a large platter around a small bowl of Green Goddess Dip. Garnish with extra chopped herbs and a squeeze of lemon if desired. Serve with toasted bread or pita wedges as accompaniment.