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Grilled Vegetables with Colorful Walnut Dips

This recipe for Grilled Vegetables with Colorful Walnut Dips is a healthy and flavorful side dish that is perfect for summer barbecues or as a light meal option. The dish features a variety of grilled vegetables, such as zucchini, eggplant, and bell peppers, which are served with two flavorful walnut dips. Both the paprika and beetroot dips are made with a blend of california walnuts, herbs, and spices, which add a burst of flavor and texture to the vegetables.

Recipe courtesy of the California Walnut Commission.

Ingredients

	Vegetables
300 g	carrots
2	red peppers
250 g	wild broccoli (Bimi)
300 g	green asparagus
2 tsp	mild mustard
2 tbsp	liquid honey
1 tsp	garlic powder
1 tsp	smoked paprika powder
3 tbsp	olive oil
2 tbsp.	lemon juice
125 g	Californian walnut kernels
100 g	goat's cream cheese
3-4 tbsp.	milk
	Oregano for sprinkling
	salt, pepper
	Paprika dip
1 jar	roasted peppers (210 g drained weight)
2 tbsp.	olive oil
1 tbsp.	lemon juice
1 tbsp.	tomato paste
1 tsp.	sweet paprika powder
	Salt, pepper
	Sugar
	Beetroot dip
4 stalks each	dill and parsley
250 g	pre-cooked beetroot
2 tbsp.	olive oil
1 tbsp.	lemon juice
	salt, pepper

Step 1
For the grilled vegetables, clean and peel the carrots. Cut the peppers into quarters lengthwise, clean and wash. Wash and clean the broccoli. Wash the asparagus, cut off the lower woody ends. Mix mustard, 1 tbsp honey, garlic powder, 1 tsp salt, pepper, smoked paprika powder, 3 tbsp oil and 2 tbsp lemon juice. Put the vegetables in a deep bowl, spread the marinade over them and mix well. Set aside.
Step 2
For the dips, toast the walnut kernels carefully in a hot pan while turning them, take out approx. 100 g. Add 1 tbsp honey to the remaining walnuts, mix well and set aside honey walnuts.
Step 3
For the paprika dip, drain the peppers. Puree finely with 2 tbsp oil, 1 tbsp lemon juice, tomato purée, sweet paprika powder and 50 g walnuts. Season to taste with salt, pepper and sugar.
Step 4
For the beetroot dip, wash the herbs, shake dry. Finely chop the leaves and set aside some for sprinkling. Cut the beetroot into small pieces. Finely puree with 50 g walnuts, 2 tbsp oil, herbs and 1 tbsp lemon juice. Season with salt and pepper.
Step 5
Mix the goat's cheese with the milk and season with pepper. Place the vegetables in a large grill tray. Grill over the hot grill, turning several times, for 8-10 minutes, depending on the type of vegetable. Arrange on a platter, sprinkle with honey walnuts and drizzle with goat cheese. Sprinkle with herbs and oregano set aside. Serve with dips. Serve with bread.

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Dessert