Go Back
A picture of Grilled Vegetable Crudité with Smoky Parmesan Dip for a Father’s Day cookout

Grilled Vegetable Crudité with Smoky Parmesan Dip

Makes 6 to 8 servings
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

Smoky Parmesan Dip
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • ¼ cup grated Parmesan cheese
  • 1/8 teaspoon fresh lime zest
  • 1½ teaspoons lime juice
  • 1/8 teaspoon smoked paprika
  • 1/8 teaspoon ground black pepper
Vegetables
  • 2 ears corn cut into 3-inch pieces
  • 8 multicolored mini sweet peppers
  • 1 avocado halved, pitted
  • 1 medium tomato cut into ¼-inch slices
  • 1 head broccoli cut into florets
  • ½ large red onion cut into wedges
  • 2 tablespoons extra-virgin olive oil
  • 1½ teaspoons kosher salt
  • ¼ teaspoon ground black pepper

Method
 

  1. For Smoky Parmesan Dip: In a medium bowl, whisk together mayonnaise and all remaining ingredients. Refrigerate until ready to serve.
  2. For vegetables: In a large bowl, combine corn and all remaining ingredients. Preheat grill to 450°. Brush grill with oil. Grill vegetables until slightly tender, approximately 2 to 3 minutes per side.
  3. Transfer grilled vegetables to a platter, and serve with dip.