Memorial Day BBQ the Healthy Way: Grilled Veggie Platter with Creamy Herbed White Bean Dip

Paula Gallagher on 05/19/2025

Memorial Day Weekend kicks off the grilling season—but it doesn’t have to be all burgers, hot dogs, and processed sides. This year, upgrade your barbecue menu with a colorful, nutrient-rich Grilled Veggie Platter paired with a Creamy Herbed White Bean Dip. This plant-forward recipe is not only eye-catching but also high in fiber, plant-based protein, and heart-healthy fats.

Whether you're vegan, vegetarian, flexitarian, or simply trying to add more vegetables to your plate, this healthy BBQ recipe is a guaranteed crowd-pleaser.

Why You’ll Love This Healthy BBQ Recipe

Rich in fiber and phytonutrients from colorful vegetables
Plant-powered protein from white beans
Heart-healthy monounsaturated fats from olive oil
Naturally gluten-free and dairy-free
A perfect make-ahead dish for easy summer entertaining

Grilled Veggie Platter with Creamy Herbed White Bean Dip Recipe

Ingredients

For the Grilled Veggie Platter (Mix and Match Your Favorites!):

1 red bell pepper, cut into thick strips
1 yellow bell pepper, sliced
1 zucchini, sliced lengthwise
1 eggplant, sliced into rounds
1 red onion, quartered
1 bunch of asparagus
Cherry tomatoes (skewered or roasted in foil)
Mushrooms (whole or halved)
Olive oil, sea salt, and cracked pepper for grilling

For the Creamy Herbed White Bean Dip:

1 can (15 oz) cannellini or navy beans, rinsed and drained
2 tbsp extra virgin olive oil
Juice of 1 lemon
1 clove garlic
1 tbsp tahini (optional for extra creaminess)
2–3 tbsp fresh herbs (parsley, basil, dill, or chives)
1/4 tsp sea salt
2–3 tbsp water (as needed for texture)

Directions

1. Prep the Veggies

Toss your chosen vegetables with olive oil, sea salt, and cracked black pepper. Let them marinate while you preheat the grill.

2. Grill the Veggies

Grill over medium-high heat until tender and lightly charred—about 3–5 minutes per side, depending on the vegetable. Transfer to a large platter.

3. Make the Creamy Herbed White Bean Dip

In a food processor, combine white beans, olive oil, lemon juice, garlic, tahini (if using), sea salt, and fresh herbs. Blend until creamy and smooth. Add water, 1 tablespoon at a time, to reach your desired consistency.

4. Assemble and Serve

Spoon the herbed white bean dip into a serving bowl and place it at the center of the platter. Arrange the grilled vegetables around the dip. Garnish with fresh herbs, lemon wedges, or an extra drizzle of olive oil for a finishing touch.

Healthy BBQ Recipe FAQ

What are the best vegetables for grilling?

Bell peppers, zucchini, eggplant, onions, asparagus, mushrooms, and cherry tomatoes all grill beautifully. Choose a variety for color, texture, and flavor.

Can I make the white bean dip ahead of time?

Absolutely! The dip can be made up to 2 days in advance. Store it in an airtight container in the refrigerator until ready to serve.

Is this recipe suitable for vegans?

Yes, this recipe is 100% plant-based, making it perfect for vegans and vegetarians.

What can I use instead of tahini?

You can skip the tahini or replace it with plain hummus or a little extra olive oil for added creaminess.

Get Grill-Ready with Personalized Nutrition Support!

Let us help you build balanced, plant-powered meals for every season. Book a Personalized Wellness Consultation with our expert team today!

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