Grilled Vegetable Crudité with Smoky Parmesan Dip
 
Makes 6 to 8 servings
Ingredients
Smoky Parmesan Dip
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • ¼ cup grated Parmesan cheese
  • ⅛ teaspoon fresh lime zest
  • 1½ teaspoons lime juice
  • ⅛ teaspoon smoked paprika
  • ⅛ 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
Instructions
  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.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/grilled-vegetable-crudite-with-smoky-parmesan-dip/