Can I make this grilled veggie platter ahead of time?

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.

What other vegetables work well on the grill?

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.

Can I make this dairy-free?

Absolutely. Swap the feta and yogurt for a dairy-free alternative, like a cashew-based spread or a creamy avocado dip.

Is this dish good for meal prep?

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.

Can I use a grill pan instead of an outdoor grill?

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.

Would this work for a special occasion like Mother's Day or the 4th of July?

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 .

Grilled Veggie Platter with Keto Dips (Low-Carb BBQ Side)

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:

5 oz (150 g) feta cheese
½ cup plain Greek yogurt
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.
No outdoor grill? A stovetop grill pan or oven broiler works just as well.
To keep it dairy-free, swap the feta and yogurt with a cashew-based dip or mashed avocado.
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