What vegetables are still tasty on the barbecue with this dish?

Zucchini, eggplant, bell pepper, corn on the cob, or fennel wedges – anything that grills beautifully and holds its bite!

Can I make this without a barbecue?

Of course! Use a grill pan or set your oven to the grill setting.

Is this dish suitable as a main course?

Absolutely. Serve with some extra flatbread or couscous and you have a delicious vegetarian main dish.

Can I make this vegan?

Replace the feta and cream cheese with a plant-based variant – there are delicious vegan "cheese" options that blend perfectly into a creamy dip.

Is the chili oil always spicy?

You choose the intensity. Optionally add extra olive oil or some lemon juice to make it milder.

Grilled vegetables on the BBQ with feta cream cheese dip, crispy chili oil, and chives

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30min

•

Easy

Craving a summer veggie dish full of flavor and texture? These grilled vegetables from the barbecue with creamy feta cream cheese dip and crunchy chili oil are a total hit at any garden party or cozy summer evening. Just pick the prettiest seasonal vegetables you can throw on the grill – super easy and packed with flavor. Serve them on a luscious layer of feta cream cheese dip, finish off with crispy chili oil and a generous dose of fresh chives. Really a dish that leaves everyone silent at the table… until the first "mmmmm" is heard.

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Ingredients

What do you need?

Quantity: 4P

grilled vegetables ± 1 kg thick white or green asparagus 1 bunch of spring onions (green onions) 250 g shiitake or other firm mushrooms 1 pack of bimi (broccolini) olive oil pepper and salt

feta cream cheese dip

finishing
3 1 tablespoon crispy chili oil
1 bunch of chives, finely chopped flatbread or baguette to serve

grilled vegetables ± 1 kg thick white or green asparagus 1 bunch of spring onions (green onions) 250 g shiitake or other firm mushrooms 1 pack of bimi (broccolini) olive oil pepper and salt

feta cream cheese dip

3 1 tablespoon crispy chili oil
1 bunch of chives, finely chopped flatbread or baguette to serve

Preparation method

How do you make this?

prepare vegetables Peel the asparagus. Are they thick? Then cut them in half lengthwise. If the bimi is still a bit coarse, cut it finer. Are your spring onions on the thick side? Then cut them in half lengthwise as well. Leave the mushrooms whole if they are small.

herbs & oil Place all the vegetables on a large platter. Season well with pepper and salt and drizzle with olive oil.

grilling Grill the vegetables briefly and vigorously on a hot barbecue until they have nice grill marks and are just cooked. Keep them slightly undercooked for that nice texture.

make dip

finish & serve Spread the feta cream cheese dip over a large platter. Spoon the crispy chili oil over it. Finish with freshly chopped chives. Serve immediately with the grilled vegetables and optionally some fresh flatbread or baguette.

Tips

You can prepare the dip perfectly in advance. Store it in a sealed jar in the refrigerator.
It's best to grill the vegetables à la minute, but you can cut and season them beforehand.
Leftovers? Let them cool and store in the refrigerator. Delicious in a lunch bowl or as a topping on toast.