Step 1

Preheat grill to medium-high. If using a oven/grill pan, preheat the oven to 425 degrees F.

Step 2

Prepare all vegetables. Place vegetables in a roasting or glass pan and toss with olive oil, balsamic vinegar and a large pinch of salt and pepper. Let marinate for 15 minutes.

Step 3

Remove the cardboard sleeve, seasoning pack and plastic film from the BBQ potato blend. Add the seasoning pack contents and 1 tablespoon oil to the tray. Toss until well coated.

Step 4

Place uncovered tray on the grill (or in oven). Cook for 30 – 40 minutes or until tender, stirring occasionally.

Step 5

Remove the vegetables from the marinate and place on the grill. Cook for a couple minutes on each side, until tender and marked by the grill.

Step 6

Place the feta, lemon juice, greek yogurt and salt/pepper in the base of a food processor. Process until creamy and smooth, roughly 1-2 minutes. Remove and place in a bowl.

Step 7

Arrange vegetables and grilled potatoes on a platter along with the whipped feta dip. Serve now or later at room temperature.