Grilled vegetables with whipped feta is a vibrant, smoky side dish (or light main) where charred seasonal vegetables are served over a creamy, tangy whipped feta base. The contrast between the warm, caramelized vegetables and the cool, airy feta is what makes this dish so compelling. It’s simple enough for a weeknight but impressive enough for a dinner party, and it comes together in under 30 minutes.
Ingredients
- 1 large zucchini (about 10 oz / 280 g), sliced into ½-inch rounds
- 1 large yellow squash (about 10 oz / 280 g), sliced into ½-inch rounds
- 1 red bell pepper, seeded and cut into 1½-inch wide strips
- 1 small red onion, cut into ½-inch thick wedges (keep root intact so they hold together)
- 8 oz (225 g) cremini or button mushrooms, halved if large
- 3 tablespoons (45 ml) olive oil, plus more for brushing
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- 1 teaspoon dried oregano (or 1 tablespoon fresh)
- For the whipped feta:
- 8 oz (225 g) feta cheese, crumbled (about 2 cups)
- 4 oz (115 g) cream cheese, softened
- 3 tablespoons (45 ml) olive oil
- 2 tablespoons (30 ml) lemon juice (about ½ lemon)
- 1 small garlic clove, minced
- 2 tablespoons (30 ml) cold water, or as needed
- For garnish: 2 tablespoons chopped fresh parsley or mint, 1 tablespoon lemon zest, and a drizzle of olive oil
Instructions
- Preheat a grill (gas or charcoal) to medium-high heat, about 400°F (200°C). If using a grill pan, heat it over medium-high on the stove.
- In a large bowl, toss the zucchini, yellow squash, bell pepper, red onion, and mushrooms with 3 tablespoons olive oil, salt, pepper, and oregano until well coated.
- While the vegetables marinate, make the whipped feta: In a food processor, combine the feta, cream cheese, olive oil, lemon juice, and garlic. Pulse until smooth, scraping down the sides as needed. With the motor running, add cold water 1 tablespoon at a time until the mixture is light and fluffy, about 2-3 minutes total. You may not need all the water. Set aside.
- Brush the grill grates with a little oil (use a paper towel dipped in oil and held with tongs). Place the vegetables on the grill in a single layer, working in batches if necessary. Grill for 4-5 minutes per side, until charred and tender. The onion wedges may take a bit longer; move them to a cooler part of the grill if they are browning too quickly.
- Remove the vegetables from the grill and let them rest for 2 minutes.
- To serve, spread the whipped feta on a large platter. Arrange the grilled vegetables on top. Garnish with fresh herbs, lemon zest, and a final drizzle of olive oil. Serve immediately.
Tips
- Don’t skip the cream cheese: It helps stabilize the whipped feta and makes it extra creamy. If you want a more tangy, traditional Greek flavor, you can substitute Greek yogurt for the cream cheese, but the mixture will be slightly less thick.
- Cut vegetables uniformly: This ensures even cooking. If some pieces are much smaller, they will burn before the larger ones are done. Keep the onion wedges intact with the root end to prevent them from falling apart.
- Use a grill basket for small pieces: If you’re grilling mushrooms or thin slices, a grill basket or skewers will prevent them from falling through the grates.
- Make ahead: The whipped feta can be made up to 2 days in advance and stored in the refrigerator. Bring it to room temperature before serving. The grilled vegetables are best eaten right away, but can be reheated briefly.
Serving Suggestions
Serve this as a side to grilled chicken, steak, or lamb. It also makes a wonderful vegetarian main when paired with warm pita bread or crusty sourdough. For a heartier meal, add some cooked farro or quinoa under the vegetables. A sprinkle of sumac or za’atar adds a lovely Middle Eastern touch.
Variations
- Add more vegetables: Try asparagus, eggplant, or cherry tomatoes (thread on skewers so they don’t fall through the grates).
- Make it spicy: Add a pinch of red pepper flakes to the whipped feta or drizzle with harissa oil before serving.
- Use a different cheese: If you don’t have feta, you can use ricotta salata (salted, dry ricotta) or goat cheese. The texture will be similar, but the flavor will change.
- Roast instead of grill: In the oven, roast the vegetables on a sheet pan at 425°F (220°C) for 20-25 minutes, flipping halfway, until tender and charred at the edges.
Storage and Reheating
Store leftover vegetables and whipped feta separately in airtight containers in the refrigerator for up to 3 days. The vegetables will lose some of their crispness, but they still taste great. To reheat, warm the vegetables in a skillet over medium heat for 2-3 minutes or in the microwave for 1 minute. The whipped feta should be brought to room temperature or gently warmed in the microwave for 20 seconds—do not overheat, or it will separate. We do not recommend freezing, as the texture of both the vegetables and the feta will suffer.
Frequently Asked Questions
Can I use a grill pan instead of an outdoor grill? Yes, a grill pan works perfectly. Heat it over medium-high heat and follow the same instructions. You may need to cook in batches to avoid overcrowding, which would steam the vegetables instead of charring them.
How do I keep the vegetables from sticking to the grill? Make sure the grill grates are clean and well-oiled before adding the vegetables. Also, ensure the vegetables are coated with oil. If they stick, they aren’t ready to flip—give them another minute and they should release easily.
Can I make this dairy-free? Yes, you can substitute the feta with a dairy-free feta alternative and the cream cheese with dairy-free cream cheese. The texture may be slightly different, but it will still be delicious. Look for a firm, crumbly vegan feta for best results.
Why is my whipped feta grainy? This can happen if the feta is too cold or if you don’t process it long enough. Make sure the cream cheese is softened, and process the mixture for at least 2 minutes, scraping down the sides, until completely smooth. Adding a little more water can also help.
Can I grill the vegetables ahead of time? Yes, you can grill them 1-2 hours ahead and serve at room temperature. However, they are best warm. If you want to reheat them, a quick 2-minute sear in a hot skillet will revive them.
What other herbs work well? Fresh dill, chives, or basil are excellent alternatives to parsley or mint. You can also add a pinch of dried oregano to the whipped feta itself.
Related
- Pakora with Tamarind Dip: Crispy Recipe
- Pakora with Green Chutney: Crispy Fritters Recipe
- Pakora Sauce Recipe (Crispy Onion Bhaji Dip)
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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