Our recent recipe for Delicious Grilled Tri-Tip with California Avocado Relish got us big time in the mood for grilled food with avocado tasty-ness on the side. Since we’re feeling inspired, we’re going to teach you How to Create a Grilled Dinner Board with Avocado-Feta Dipping Sauce.
This Grilled Dinner Board is one of our favorite no-fuss dinners. Prep time is minimal, cook time is tiny, and it’s super versatile. You can be as creative as you want with the ingredients—any veggies, protein, and flatbreads you like best will work here. Plus, whatever ingredients you choose for your grilled dinner board will pair SO WELL with our Avocado-Feta Dipping Sauce because honestly, everything does. This Avocado-Feta Dipping sauce is basically ranch dressing that got it’s groove back—fresh dill and chives bring the flavor up a few notches to make the dipping sauce of your dreams and bring on the summertime vibes.
Read on to learn How to Create a Grilled Dinner Board with Avocado-Feta Dipping Sauce and get to grilling!
roasted garlic (for the dipping sauce)
- Garlic Cloves (we recommend roasting 6 cloves, using 2 for the dipping sauce, and saving the other 4 for other kitchen adventures!)
- Olive Oil
avocado-feta dipping sauce
- Feta, Crumbled
- Chives, Chopped
- Dill, Chopped
- White Wine Vinegar
- Black Pepper, Ground
- Avocado, Roughly Chopped: Check out 11 Knife Cuts Everyone Should Know for a refresh on chopped versus roughly chopped!
grilled dinner board
- Zucchini: We loved our picks for veggies in this recipe, but part of the beauty of this grilled dinner board is that you can use any vegetable options you’d like. Follow your craving!
- Asparagus Spears
- Mini Bell Peppers
- Red Onion
- Flatbreads: Naan, pita, or any other flatbread you can think of will work well here!
- Chicken Breast: Not in the mood for poultry? You can swap in any protein you’d like.
- Cooking Oil
- Chives, Chopped
- Dill, Chopped
Grill Pan or Grill
Kick things off by preheating your oven to 350 degrees, then get ready to prep your bread and veggies.
Brush 2 Flatbreads (naan, pita bread, or any other will do!) very lightly with oil and set aside. Remember, you can use whatever vegetables sound best to you in this recipe, but we’re going to take you through our picks. Slice 1 Zucchini, then cut 6 Mini Bell Peppers in half and remove their seeds. Remove the woody parts of the stems from 8 Asparagus Spears and cut ½ of a Red Onion into thirds. By maintaining the onion’s core when you cut it into thirds, you’ll help keep that baby together so it’s much easier to cook and serve on your grilled dinner board.
Place all your prepped veggies on a tray, sprinkle with Salt and Pepper, then coat lightly with 1-2 Tablespoons Olive Oil. Give everything a toss to make sure it’s well covered and let’s be on our way!
There are definitely options when it comes to methods of roasting garlic cloves, but we love this one because it leaves you with yummy, garlicky olive oil to use in your Avocado-Feta Dipping Sauce in step three.
Heat ¼ Cup Olive Oil in a small pot over medium heat. Once the oil gets hot and kickin’, add 2-6 Whole, Peeled Garlic Cloves depending on how garlic-forward you want your dipping sauce. Tilt your pot until the garlic cloves are submerged in a nice little oil bath along the side of the pot. With your oil fully covering the cloves, give the pot a little shake. Cook for about five minutes (until the garlic is lightly browned), shake-shake-shaking that pot often. Remove from heat and set aside.
Now let’s prep some herbs! Chop 2 Teaspoons Dill, 2 Tablespoons Chives, and 1 Avocado. For a review on chopping, read through 11 Knife Cuts Everyone Should Know. For another helpful guide, look over Avocado Basics: How to Cut, Peel and Prep an Avocado.
Time to bust out that food processor and grab your prepped herbs—your Avocado-Feta Dipping Sauce is ready to come to life.
Add ¼ Cup Crumbled Feta, 2 Tablespoons White Wine Vinegar, 1 Tablespoon Chives (half of what you prepped), 1 Teaspoon Dill (also half of what you prepped), 2 Roasted Garlic Cloves (you can add more if you prefer or just save the extra for other recipes), 1 Tablespoon of your Roasted Garlic Oil, 1/8 Teaspoon Black Pepper, and ¼ Teaspoon Salt into the food processor, then blend.
Once blended, add your 1 Chopped Avocado and blend again. Scrape the sides of the food processor and blend one more time. Can’t resist that gorgeous green color? Lucky you, it’s time to take a taste—go ahead and try it, then add some salt to taste if you’d prefer a little more.
Let’s get your chicken (or protein of preference) ready to cook. Sprinkle one side of 1 Chicken Breast with Salt, Pepper, Chives, and Dill, then drizzle about 1 Teaspoon Olive Oil over it. Flip the chicken breast and repeat on the other side. You’re all set to get grilling!
Heat your grill pan over medium high heat. Make sure it’s hot before you get to cooking! (You can also use an outdoor grill for this grilled dinner board, we just don’t have one in our LA apartment.)
We’ll start with our Flatbread by grilling each piece for one minute on each side. Set on an oven safe tray and put aside, then grab your veggies. Cook the Zucchini slices for one minute on each side. If you love those cross-hatched grill marks, turn the slices 45 degrees halfway through the cooking time on each side. Remove and set on an oven safe tray.
You’ll do the same exact thing for your Mini Bell Peppers and Red Onion Thirds, grilling for one minute on each side and setting them on the oven safe tray when finished. Grill your Asparagus Spears for 2-3 minutes and add them to your tray.
Next is chicken! Cook your Chicken Breast for two minutes on each side, turning at a 45 degree angle every one minute for cross marks. Once the chicken is cooked, put your onion thirds into the grill pan alongside it and pop the whole thing in the oven. Bake at 350 degrees for 5-10 minutes until your chicken reaches an internal temperature of 165 degrees.
Once your chicken and onions are done baking, remove from the oven and let your chicken rest for five minutes before slicing. While your chicken rests, pop the trays with your flatbread and the rest of your veggies into the oven to keep them hot. After five minutes, slice your chicken, grab your favorite serving trays, and put it all together with your Avocado-Feta Dipping Sauce on the side. Eat up and enjoy!
For another grilled option with an avocado pairing, check out our Delicious Grilled Tri-Tip with California Avocado Relish. No shame if you wanna make both recipes at once—grill your heart out, friend.
Grilled Dinner Board with Avocado-Feta Dipping Sauce
We're here to show you how to create a grilled dinner board with avocado-feta dipping sauce, because it's an easy, delicious summer dinner you'll love!
Roasted Garlic (for the Dipping Sauce)
- 2-6 Garlic Cloves
- ¼ cup Olive Oil
Avocado-Feta Dipping Sauce
- ¼ cup Feta Crumbled
- 1 tbsp Chives Chopped
- 1 tsp Dill Chopped
- 2 tbsp White Wine Vinegar
- ¼ tsp Salt
- ⅛ tsp Black Pepper Ground
- 1 Avocado Roughly Chopped
Grilled Dinner Board
- 1 Zucchini sliced about ½” - ¾” thick
- 8 Asparagus Spears Woody Stem Broken Off
- 6 Mini Bell Peppers Cut in Half, Seeds Removed*
- ½ Red Onion Peel removed, core left on, sliced into 3 wedges
- 2 Flat Breads Such As Naan, or Pita
- 1 Chicken Breast Boneless, Skinless
- 1-3 tbsp Cooking oil
- 1 tbsp Chives Chopped
- t tsp Dill Chopped
Heat oven to 350℉.
Heat a small pot over medium heat, with ¼ C olive oil. Once oil is hot, add in garlic cloves. Tip the pot on its side (so the oil is covering the cloves), and shake the pot often. Cook about 5 minutes or until garlic is lightly browned. Remove from heat, and set aside.
Heat a grill pan over medium high heat.
On a tray season all vegetables with salt and pepper, then coat lightly with about a Tablespoon or two of oil. Do the same to the chicken, adding an even coating of the chopped herbs. This will likely only need a teaspoon of oil. Brush whatever bread you’re using with oil, lightly.
In a food processor, add all spread ingredients, except avocado, along with 2 roasted garlic cloves, and 1 Tablespoon of roasted garlic olive oil. Blend until a smooth mixture forms, then add avocado and blend again until a smooth mix has been made. Check and adjust salt if necessary.
Start the grilling with the bread, mark each side by cooking about 30 seconds then turning 45 degrees and cooking another 30 seconds. Flip and repeat, lay the bread on an oven safe tray, reserve.
Next grill the vegetables by laying them out evenly on the grill, without overcrowding. Allow them to cook for about a minute on each side, if you want the cross marks on the zucchini, turn them 45 degrees halfway through cooking on each side. Once the vegetables have been cooked, place them back on the sheet pan.
Next cook the chicken, following the same marking system as the bread and vegetables. Cook 2 minutes on each side, rotating after 1 minute for cross-hatch marks if desired. Once the final turn has been made, add the onions to the pan if you want them to cook more, then place pan in the oven and cook the chicken to 165℉ internal temperature. Remove from oven and place the veggies and bread in the oven while the chicken rests.
Let the chicken rest for 5 minutes before slicing.
Remove veggies and bread from oven, then plate to your desire and enjoy.
A quick note about grilling onions, keep the core as intact as possible during cooking to help keep them together and manageable. They will likely need to be cooked longer in the oven, if you want less of the onion bite. You can put them on the pan with the chicken when that goes in the oven to make things easy.