Grilled Vegetable Crudites With Smoky Parmesan Dip Inspired by The Southern Lady

I found this great clever take on a vegetable platter!   Instead of a cold veggie crudite tray, these grilled veggies taste fabulous paired with this easy dip.  I served with grilled sausages, baby potatoes and pita bread.  A nice inexpensive meal that feeds a crowd easily and is so delicious!  

Grill your favorite vegetables, such as peppers, broccoli, red onion, zucchini, corn on the cob!  I simply cut all the veggies into grillable sizes, brushed with a little olive oil and season simply with salt and pepper. Over a high heat they take about 2 minutes per side. Arranged on a platter, I topped the sausages with sauteed arugula and surrounded with the grilled peppers and then in an entirely different bowl, added the rest of the grilled vegetables.

Grill up your favorite sausages!

Smoky Parmesan Dip:

1/2 cup Hellman's mayo, 1/4 cup sour cream, 1/4-1/2 cup Parmesan cheese, 1/2 tsp. lime zest and 1 tsp. lime juice, 1/2 tbsp. smoked paprika, pinch salt and pepper.  Combine and then taste to adjust seasonings to your liking.  Garnish with some fresh herbs or as I did, just some pea shoots I had. Enjoy!!