This post was sponsored by Cece’s® Veggie Co.. All opinions and ideas are my own.
Whenever hosting guests during warmer summer months, we often opt for grilled proteins and fresh, vibrant vegetable side dishes. One of my favorite summer vegetable side dishes this year was a grilled vegetable platter served with fun dipping sauces. There is something about a dipping sauce that can entice even the most hesitant diner to give the dish a try. Today, we are sharing tips for creating a stunning summer grilled vegetable platter featuring ready-to-grill vegetables from Cece’s® Veggie Co., and two simple dipping sauces to accompany. I love how easy they make it to incorporate fresh veggies into a summer diet with their ready-to-grill packaging. Keep reading for a few ingredient tips and the full dipping sauce recipes.
Grilled Vegetable Tips
One of the most commonly asked questions when grilling vegetables, is “how do I get perfect grill marks”? First, make sure that your grill or grill pan is set at the proper temperature. Vegetables are best grilled at medium, to medium high temperatures. Allow your grill or grill pan to heat up fully before you begin. Finally, resist the urge to flip often! Flip the vegetables once, midway through the estimated cooking time.
For crinkled cut veggies from Cece’s, begin by removing the fresh veggies from the outer packaging.Cece’s® Grillerz are ready to grill, right out of the package. I would recommend lightly brushing with olive oil and seasoning with salt and pepper before grilling. Once you are ready to grill, simply set the vegetables onto a prepared grill or grill pan and follow our tips above for perfect grill marks. The sweet potatoes will take approximately 10 minutes to cook through, flipping half way through. And, the summer squash, will take 6-9 minutes to cook, depending upon their size and thickness.
How to Assemble a Grilled Vegetable Platter
When assembling a grilled vegetable platter, I like to start with selecting 3-5 vegetable varieties. For our grilled vegetable platter, we highlighting 2 styles of summer squash, yellow and white sweet potatoes and tomatoes. Once the vegetables are grilled, arrange them by type on a large platter or serving dish. Keep in mind that you will want to delay layering vegetables onto a platter until you are ready to serve to avoid the juices to cause them to become soggy.
To complement the grilled vegetables, I personally love a great dipping sauce. When serving, place the dipping sauces into small, shallow bowls, then nestle them between your vegetable display. Garnish the entire vegetable platter with your favorite fresh herbs. We are sharing our two favorite vegetable dipping sauce recipes below; romesco and yogurt mint. Keep reading for the full dipping sauce recipes.
What is Romesco Sauce?
This Spanish condiment is full of robust, earthy flavors! It is made with roasted peppers, onions, garlic and hazelnuts. We are sharing an amazing romesco sauce recipe below, but you can also find delicious pre-made sauces at your local grocer. Jump to Recipe
Romesco Dipping Sauce
Yield 1 ½ cups
1 large bell pepper
½ white onion diced into wedges
2 garlic cloves or 1 tsp garlic powder
¼ c olive oil
¼ c water
½ c toasted hazelnuts
1 tbsp tomato paste
1 tsp cumin
1 tsp smoked paprika
½ tsp chili flakes
½ tsp salt
1 tbsp sherry vinegar
¼ c chopped parsley
- Preheat oven to 425 degrees.
- Cut the bell pepper in half, remove the seeds and place, open side down on a greased sheet pan. Add onion wedges, drizzle with olive oil and roast until tender, approximately 30 minutes.
- Place the onion and bell pepper into a food processor or commercial blender along with the remaining ingredients (except parsley). Pulse until combined.
- To serve, place your mixture into a small bowl and garnish with parsley and a pinch of chopped hazelnuts.
Romesco Dipping Sauce
- 1 large bell pepper
- 1/2 white onion, sliced into wedges
- 2 garlic cloves or tsp roasted garlic powder
- 1/2 c olive oil
- 1/4 c water
- 1/2 c toasted hazelnuts
- 1 tbsp tomato paste
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp chili flakes
- 1/2 tsp salt
- 1 tbsp sherry vinegar
- 1/4 c chopped parsley
- Preheat the oven to 425 degrees.
- Cut the bell pepper in half, remove the seeds, and place open side down onto a greased sheet pan. Add onion wedges and garlic, drizzle with olive oil and roast until tender, approximately 30 minutes.
- Place the roasted vegetables into a food processor or commercial blender along with the remaining ingredients through sherry vingear. Pulse until combined.
- To serve, place your romesco sauce into a shallow bowl and garnish with fresh parsley and a pinch of chopped hazelnuts.
For a lighter dipping sauce option that is milder in flavor, consider a yogurt mint sauce. Jump to Recipe
Yogurt Mint Dipping Sauce
1 c Greek yogurt
1/8 c fresh mint, chopped
1 garlic clove, minced
1 tsp EVOO
Salt and pepper
- Combine yogurt with chopped mint in a small bowl.
- Add the minced garlic, ¼ tsp salt and black pepper.
- Swirl in 1 tsp EVOO.
- Garnish with fresh mint. Serve immediately.
Yogurt Mint Dipping Sauce
- 1 c Greek yogurt
- 1/8 c fresh mint, chopped
- 1 garlic clove, minced
- 1 tsp olive oil extra virgin
- salt and pepper
- Combine yogurt with the mint in a small bowl.
- Add minced garlic, 1/4 tsp salt and 1/4 tsp pepper, then mix to combine.
- Swirl in 1 tsp extra virgin olive oil.
- Garnish with mint. Serve immediately.
With our tips for creating a delicious grilled vegetable platter, along with some fun dipping sauce recipes, you are ready to entertain family, friends or to simply enjoy a simple and healthy meal at home. With ready to grill vegetables, cut down on your kitchen preparation time and enjoy more time with those around you. You can find Cece’s® Grillerz at your local grocer, in the refrigerated vegetable case.
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