Grilled Vegetable Spread for #LaborDay #SundaySupper

Grilled Vegetable Spread

Happy Labor Day weekend! It sure is nice to have an extra day to relax or do whatever. Some folks consider it the end of summer but I am hanging on until it is officially over. No one is going to cut my summer short. I’ll be in shorts and flip flops until it is too cold to wear them any longer. Anyway, it is a big weekend for grilling, cookouts, and picnics. I made a great appetizer of grilled vegetable spread just for the occasion.

I do love to grill. Something about the flavor from grilling really does it for me. The smell of something cooking on the grill gets me hungry every time – even if I just ate. I have had it happen lots of times when my neighbors grill. All I want to do is stay outside and take in deep breaths. Then I go in and chow on something. It also ignites a craving that is not satisfied until I get to eat what I smelled cooking, steaks especially.

Grilled vegetables are so good. They only take a few minutes to cook. I usually throw them on the grill when the meat is resting. Then it is all done at the same time. For the grilled vegetable spread, you will grill them ahead and then let them cool completely. You also need to make this spread a day in advance because it is better the next day. So first comes the veggies:

Grilled Vegetables

After the vegetables cool it is a quick process and you are done. The recipe is adapted from one by Alton Brown on the Food Network website. I grilled the vegetables instead of roasting. The smokey flavor from the grill takes it to another delicious level.

How about more Labor Day recipes? The Sunday Supper team has lots to share. We have everything you need from cocktails to desserts:

Starters & Snacks

Main Dishes

Salads & Sides

Drinks

Desserts

Wine Pairings

  • Labor Day Cookout Food And Wine Pairings by ENOFYLZ

So many wonderful recipes to try! Every week I am inspired and amazed by my fellow Sunday Supper bloggers. It is a true highlight of my week to see what each one of them brings to our virtual table.

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and this week it is all about Labor Day food and fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. We love to pin recipes and photos so be sure to follow our #SundaySupper Pinterest board too.

How do you spend your Labor Day holiday? Do you relax and kick back or take the day to get some things done? I like to take it easy, grill a good meal, and enjoy it with a nice wine. Sharing it with family and friends makes it even more special. May your holiday be filled with fun, food, family, friends, and more!

Grilled Vegetable Spread
 
Prep time
Cook time
Total time
 
Ingredients
  • 4 garlic cloves
  • 1 small zucchini
  • 1 small yellow squash
  • 1 medium onion
  • 1 red bell pepper
  • olive oil
  • 8 ounces cream cheese, at room temperature
  • Salt and fresh ground pepper
  • Sliced bread or crackers for serving
Instructions
  1. Heat the grill to medium (about 400 degrees F).
  2. Remove the loose skins from the garlic cloves (you do not have to peel) and place them on a piece of aluminum foil. Drizzle garlic with olive oil and seal with the foil. Place the foil packet on the grill, close the grill lid, and grill for 10 minutes.
  3. While the garlic is grilling, slice the zucchini, squash, and onion into ¼ to ⅓-inch slices (rings for the onion). Seed the bell pepper and cut into quarters. Drizzle all the vegetables with olive oil and season with salt and pepper.
  4. Place the vegetables on the grill and grill about 3 minutes on each side. Transfer the vegetables and garlic packet to a bowl or dish and cover with foil. Let vegetables cool completely.
  5. Take the garlic out of the foil packet and squeeze out the softened clove. Discard the foil and garlic skins.
  6. Place the vegetables, garlic, and cream cheese in the bowl of a food processor fitted with a knife blade. Process until well combined and spreadable. Do not process until completely smooth. Taste and adjust seasoning with salt and pepper if needed.
  7. Transfer the mixture to a container and seal. Refrigerate overnight. Serve chilled or at room temperature. Serve with crackers, crostini, or sliced fresh bread. Also can be used as a sandwich spread.

 

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Comments

  1. Pam @ The Meltaways says

    I couldn’t think of a more perfect dip! We are total dip lovers and I see me making this sooner than later!

  2. says

    Oh, gosh…your grilled veggies sound amazing! And then to turn them into a delicious dip? Love that! Happy #SundaySupper, Renee…and enjoy your Labor Day, too~

  3. says

    I love dips and spreads of any sort…I’m always hanging around with my bread or crackers…enjoying the goodness. And this one sounds amazing…the beautiful roast-y taste of the veggies – I can just imagine. YUM!

  4. says

    I also love summer, but I think it is a bit shorter in Portland :). Delicious and it will be easy to swap the cream cheese with vegan cream cheese. It looks so good!!!

  5. says

    I don’t grill enough, especially vegetables, so I definitely want to try this! I have the bell pepper but not the squash or zucchini. Hmm looks like I’ll be going shopping ;)

  6. says

    I am always on the lookout for dips and spreads for football game days. It is just great to have them so people can nibble all day. I can’t wait to try this one. If I had a bell pepper I would be making it right now!

  7. Sarah says

    I use to have a huge crush on Alton Brown. shhhh. Don’t tell my fiance that. Love grilled veggies and love even more that you made it into a spread that can used in so many applications. Thanks Renee!

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