A simple, shareable appetizer perfect for summertime entertaining. Grilling the vegetables brings out their natural sweetness - a perfect pairing with tangy feta cheese dip!
Heat gas grill on medium or charcoal grill until coals are ash white.
Cut baguettes into 1/4-inch thick extreme bias-cut slices.
Cut zucchini lengthwise into 1/4-inch planks. Halve red bell pepper down center, removing stem and seeds from inside. Insert toothpicks into onion slices to hold the rings together for grilling.
Using 4 tablespoons olive oil, brush zucchini, onion, bell pepper, and baguette slices lightly. Place onto grill.
Grill bread slices, 2 minutes on each side, or until lightly browned. Remove to serving tray; set aside.
Grill vegetables 4 minutes, or until grill marks are visible. Turn over; continue grilling 2 more minutes. Remove from grill; let cool to touch.
Chop vegetables into 1/2-inch dice-sized pieces. Place into large bowl; add remaining 1 tablespoon olive oil, vinegar, salt, and pepper. Toss vegetables lightly to coat with oil mixture.
Spread about 1 tablespoon feta spread onto each slice of bread. Top with 1 tablespoon vegetable mixture; garnish with fresh dill sprigs. Serve immediately.
2 medium zucchini
1 medium red bell pepper
1 medium white onion, cut into 1/2-inch thick slices
5 tablespoons extra virgin olive oil
2 teaspoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
2 (7-ounce) containers Philia™ Dill & Garlic Spread
Fresh dill sprigs, for garnish
+ Calories: 260
+ Fat (g): 21
+ Saturated Fat (g): 0
+ Trans Fat (g): 0
+ Cholesterol (mg): 40
+ Sodium (mg): 580
+ Carbohydrate (g): 10
+ Dietary Fiber (g): 1
+ Sugars (g): 0
+ Protein (g): 7
try some of our other favorites.