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There’s something comforting about a platter piled high with smoky, char-grilled veggies—don’t you think? Whether you’re planning a casual family dinner or hosting a sunny backyard BBQ, this grilled veggie platter with keto dips brings color, flavor, and simplicity to the table.
I love how easy it is to prep, and even better—everyone finds something they enjoy. Zucchini, asparagus, and mushrooms soak up the grill’s heat beautifully, and when paired with a creamy garlic feta dip, they turn into the kind of low-carb side that disappears fast.
This dish fits right in at a springtime lunch, a Father’s Day cookout, or even your 4th of July spread. It’s fresh, flexible, and keto-friendly—perfect for warm-weather meals that feel light but satisfying. Let’s get into what you’ll need to make it happen.
What You’ll Need
Before you fire up the grill, let’s make sure everything’s ready to go. This recipe keeps things simple and fresh—no hard-to-find ingredients or complicated prep. Just a handful of real, whole foods that come together beautifully.
For the Grilled Veggies:
- 2 medium zucchinis, sliced lengthwise
- 1 bunch asparagus, ends trimmed
- 7 oz cremini or button mushrooms, halved
- 2 tablespoons olive oil
- Salt and pepper, to taste
These vegetables are perfect for grilling. Zucchini gets those nice char marks, asparagus stays crisp-tender, and mushrooms soak in the smoky flavor.
For the Garlic Feta Dip:
- 5 oz feta cheese, crumbled
- ½ cup plain Greek yogurt
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- 1–2 tablespoons olive oil, for texture
- Black pepper, to taste
- Optional: chopped herbs like parsley, dill, or chives
This dip is creamy, tangy, and packs a punch without needing any added sugar or carbs—just what you want in a keto vegetable dip.
Tools You’ll Need:
- Grill or grill pan
- Mixing bowls
- Tongs for turning the veggies
- Blender or food processor for the dip
Having everything prepped and within reach makes grilling feel relaxed and easy—especially if you’re making this for a weekend cookout, a Mother’s Day brunch, or a simple summer dinner.
Detailed Cooking Instructions
Now that your ingredients are ready, it’s time to bring everything together. These steps are straightforward, and with a little prep, you’ll have a colorful, flavor-packed platter in no time. Whether you’re grilling outside or indoors on a grill pan, this method works just as well.
1. Prep the Vegetables
Start by giving your veggies a quick rinse and pat them dry with a clean towel. Then:
- Slice the zucchinis lengthwise into even strips.
- Trim the woody ends off the asparagus.
- Cut the mushrooms in half so they cook evenly.
Toss all the vegetables in a large bowl with olive oil, a pinch of salt, and some freshly cracked black pepper. Make sure everything is lightly coated—this helps with browning and adds flavor.
2. Heat the Grill
Preheat your grill or grill pan to medium-high heat. You want it hot enough to sear the vegetables but not burn them.
- Tip: If using a grill pan indoors, open a window or use your stovetop fan—things can get smoky.
3. Grill the Veggies
Once your grill is hot:
- Place the zucchini and asparagus directly on the grates. Grill for 2 to 3 minutes per side, turning once, until they have nice grill marks and are tender but not mushy.
- Add the mushrooms last—they take a little longer. Grill them for about 4 to 5 minutes, turning occasionally until they’re golden and juicy.
As each batch finishes, move the veggies to a platter and cover loosely with foil to keep them warm.
4. Make the Garlic Feta Dip
While the vegetables are grilling, blend up the dip:
- In a blender or food processor, combine the feta, Greek yogurt, garlic, lemon juice, and 1 tablespoon of olive oil.
- Blend until smooth. If it’s too thick, add a bit more olive oil until you reach your preferred texture.
- Season with black pepper, and if you’re using herbs like dill or chives, stir them in at the end.
5. Serve and Enjoy
Arrange your grilled vegetables on a large platter. Serve with the garlic feta dip in a small bowl on the side or drizzle a bit over the top for a more rustic look.
This dish is delicious warm, but it’s just as good at room temperature—perfect for Mother’s Day brunch, Father’s Day cookouts, or a Fourth of July spread where you need something that holds up well over time.
Let guests dip, stack, and snack however they like—it’s a casual, crowd-pleasing way to serve up a healthy, keto-friendly side.
Tips & Tricks
Want to make this grilled veggie platter even easier or more impressive? Here are some simple ways to save time, boost flavor, and keep things stress-free—whether you’re hosting a backyard barbecue or prepping for a relaxed weeknight dinner.
Grill Smarter, Not Harder
- Use a grill basket for smaller veggies like mushrooms or thin asparagus. It keeps them from falling through the grates and makes flipping easier.
- Preheat your grill long enough—at least 10 minutes. A hot grill gives you better char and less sticking.
- Oil the veggies, not the grill. Brushing the vegetables directly helps them cook evenly and prevents flare-ups.
Choose Seasonal Add-Ins
- Want more color? Try adding bell peppers, red onions, or eggplant slices.
- For a heartier platter, include grilled halloumi or tofu for extra protein—great if you’re serving this as a full meal.
Prep Ahead to Save Time
- Make the dip up to 2 days in advance. It actually tastes better the next day after the flavors sit. Just store it in the fridge and give it a quick stir before serving.
- Chop the veggies the night before and store them in an airtight container. They’ll be ready to toss on the grill the next day.
Keep It Flexible
- Don’t have a grill? Use a stovetop grill pan or broil the veggies in the oven. You’ll still get great flavor.
- Want a dairy-free option? Swap the feta and yogurt with a cashew-based dip or a creamy avocado spread.
Make It Party-Ready
- This platter is perfect for Mother’s Day lunch, a Father’s Day BBQ, or a 4th of July gathering.
- Serve it as a starter, a light side, or even a centerpiece at a summer dinner party. Add a few toothpicks or small forks and let guests build their own bites.
Simple touches make a big difference, and this recipe gives you room to play. You don’t have to be a pro griller to pull off a dish that looks and tastes amazing.
Why It’s Healthy
This grilled veggie platter with keto dips isn’t just tasty—it’s built on clean, wholesome ingredients that support a low-carb lifestyle. Whether you’re following keto, eating for weight loss, or just want something light and satisfying, this dish checks all the boxes.
Packed with Fiber and Nutrients
Zucchini, asparagus, and mushrooms are rich in vitamins, minerals, and fiber. They help support digestion, keep you full longer, and add volume to your plate without the extra calories.
Low-Carb and Keto-Friendly
Each veggie on this platter is naturally low in carbs, making it a smart choice for keto, paleo, or low-carb diets. Paired with a high-fat dip made from feta and Greek yogurt, it delivers healthy fats without any added sugars.
Supports Weight Loss Goals
This dish is high in volume but low in calories—perfect for keeping you satisfied without overeating. The protein in the Greek yogurt and the fat in the olive oil and feta also help curb hunger and support steady energy.
No Processed Ingredients
Everything in this recipe is made from whole, real food—no hidden additives or preservatives. That means you know exactly what you’re eating and can feel good about sharing it with your family.
Whether you’re serving this as a Mother’s Day lunch, a light summer dinner, or a healthy BBQ side, it fits right into a balanced lifestyle. It’s proof that eating well doesn’t have to mean giving up flavor—or fun.
You Might Also Like
Looking for more keto-friendly ideas to round out your BBQ or holiday menu? Here are a few reader favorites that pair perfectly with grilled veggies and dips:
- Juicy Grilled Lemon Herb Chicken Skewers
Light, flavorful, and perfect for outdoor cooking—these skewers are a summer go-to. - Crave-Worthy Bunless BBQ Bacon Burgers for Mom
A Mother’s Day BBQ favorite, these no-bun burgers bring smoky flavor without the carbs. - Keto Cheese-Stuffed Olives Recipe (Easy Low-Carb Snack)
Quick to prep and easy to serve, these stuffed olives make the ideal nibble while the grill heats up.
Frequently Asked Questions
Yes, you can! Grill the vegetables a few hours in advance and serve them at room temperature, or reheat them briefly before serving. The garlic feta dip can be made up to two days ahead and stored in the fridge.
Bell peppers, red onions, eggplant, and cherry tomatoes all grill beautifully. Just be sure to slice them thick enough so they don’t fall apart on the grill.
Absolutely. Swap the feta and yogurt for a dairy-free alternative, like a cashew-based spread or a creamy avocado dip.
Yes. The grilled veggies store well in the fridge for up to 3 days and can be eaten cold or reheated. Pack them with a small container of dip for an easy lunch.
Definitely. A stovetop grill pan works well, especially if you’re cooking indoors or don’t have access to a grill.
No, the garlic feta dip is mild and tangy with a savory flavor. If you like a little heat, try adding a pinch of crushed red pepper or a small clove of roasted garlic for depth.
It’s ideal for both! This platter is colorful, fresh, and easy to serve at gatherings. It’s a standout side dish that’s just as welcome at a Mother’s Day brunch as it is at a 4th of July cookout.
Irresistible Grilled Veggie Platter with Keto Dips
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Brunch
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
A colorful, keto-friendly grilled veggie platter paired with a creamy garlic feta dip. Perfect for summer BBQs, Mother’s Day brunch, or healthy side dishes.
Ingredients
For the Grilled Veggies:
-
2 medium zucchinis, sliced lengthwise
-
1 bunch asparagus, trimmed
-
7 oz (200 g) mushrooms, halved
-
2 tbsp olive oil
-
Salt and pepper, to taste
For the Garlic Feta Dip:
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5 oz (150 g) feta cheese
-
½ cup plain Greek yogurt
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1 garlic clove, minced
-
1 tbsp lemon juice
-
1–2 tbsp olive oil (for texture)
-
Black pepper, to taste
-
Optional: chopped fresh herbs (parsley, dill, or chives)
Instructions
-
Prep the Veggies:
Rinse and dry the vegetables. Slice the zucchini, trim asparagus, and halve the mushrooms. Toss with olive oil, salt, and pepper. -
Grill the Veggies:
Preheat grill or grill pan to medium-high. Grill zucchini and asparagus for 2–3 minutes per side. Grill mushrooms for 4–5 minutes, turning occasionally. -
Make the Dip:
In a blender or food processor, combine feta, yogurt, garlic, lemon juice, and olive oil. Blend until smooth. Adjust consistency and season to taste. -
Serve:
Arrange veggies on a platter and serve warm or at room temperature with the garlic feta dip on the side.
Notes
-
You can make the garlic feta dip up to 2 days ahead and store it in the fridge.
-
The veggies taste great warm or at room temperature, making them perfect for prepping ahead of time.
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No outdoor grill? A stovetop grill pan or oven broiler works just as well.
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To keep it dairy-free, swap the feta and yogurt with a cashew-based dip or mashed avocado.
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Ideal for brunches, cookouts, or holidays like Mother’s Day, Father’s Day, or the 4th of July.
Nutrition
- Serving Size: 1/4 platter with dip
- Calories: 180
- Sugar: 3g
- Sodium: 390mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 20mg
Keywords: grilled veggie platter, keto dips, low-carb side dish, summer BBQ, mother’s day lunch, keto vegetable dip, healthy grilling recipes
Save This Recipe for Later
Planning your next Mother’s Day lunch, Father’s Day BBQ, or a relaxed summer dinner? Don’t forget to keep this one on hand.
Grilled Veggie Platter with Keto Dips – Perfect Mother’s Day BBQ Side.
Grilled Vegetable Platter with Garlic Feta Dip – A Low-Carb Brunch Favorite.
