I love all the grilling options for a 4th of July barbecue—chicken, ribs, burgers, steaks. But if you’re looking for some fun and fresh side dishes make these roasted veggies with my tangy feta and dill dipping sauce. It will round out your 4th of July feast and bring something fresh and vibrant to the table.
For the Vegetables:
2 red bell peppers, seeded and halved
3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
1 8 oz. container cremini mushrooms
1 bunch (1-pound) asparagus, trimmed
1 red onion, cut in wedges
1/4 cup olive oil
2 Tbls. lemon juice
1 tsp. each salt and pepper
2 tsp. dried Italian seasoning
1/4 cup parsley leaves, chopped
For the Feta-Dill Sauce:
1/2 cup plain yogurt
1 scallion, white and light green parts only, thinly sliced
2 garlic cloves, minced
3 Tbls. dill, minced
1 Tbls. olive oil
1/2 cup feta cheese
Prepare a grill over medium-high heat.
Prepare vegetables and place on large baking sheet. Season with salt and pepper.
Mix olive oil, lemon juice, salt, pepper, and Italian seasoning in a bowl. Whisk to combine. Pour mixture over vegetables and toss to incorporate.
In a medium bowl, mix the yogurt, scallion, garlic, dill and olive oil. Stir in the feta, mashing it slightly. Season with salt and pepper and set aside.
Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes. Arrange the vegetables on a platter, sprinkle with parsley and serve with dipping sauce.