At this time of year, when the markets are overflowing with excellent produce, we grill a lot of vegetables. This dip is endlessly adaptable and can be made from whatever grilled vegetables are left over at the end of the week. The dip can be made ahead and stored for a few days in the refrigerator.
30 minutes preparation time
40 minutes grilling time
1 small zucchini, sliced lengthwise
1 small eggplant, peeled and sliced
1 red pepper
1 red onion, quartered
1/4 cup olive oil, divided
2/3 cup crumbled feta
1 or 2 teaspoons salt
2 tablespoons lemon juice
2 tablespoons oregano leaves
handful of basil leaves
pita chips, crackers or vegetables, for serving
Turn on the grill to high and let it heat while you prepare the vegetables.
Salt the eggplant with coarse salt and set aside for 15 minutes or so. Pat it dry with a paper towel.
Brush the eggplant, zucchini, and red onion lightly with olive oil and sprinkle on a bit of salt and pepper. Arrange them on the grill in a single layer. Add the red pepper to the grill, too.
Cook the vegetables on the grill until they are tender and lightly charred. The red pepper should blacken all over. When the pepper is done, remove it from the grill and set it aside to cool. When it is cool enough to handle, peel off the skin with your fingers and remove the seeds and stem.
Add the vegetables to the bowl of a food processor with the feta, remaining olive oil, and lemon juice. Blend until the vegetables are well-mixed, but the mixture is still a bit chunky. Add the oregano and basil and mix briefly. Taste the dip and adjust the flavors by adding more salt, lemon juice, or herbs, if you like.
Serve with vegetables, crackers, or pita chips.