Grilled Veggie Platter Herbed Yogurt (Printable Page)

# What You Need:

→ For the Vegetables

01 - 1 zucchini, sliced lengthwise
02 - 1 yellow squash, sliced lengthwise
03 - 1 red bell pepper, quartered
04 - 1 yellow bell pepper, quartered
05 - 1 red onion, cut into thick rings
06 - 1 small eggplant, sliced into 1/2-inch rounds
07 - 8 oz (225 g) cremini mushrooms, halved
08 - 2 tbsp olive oil
09 - Salt and black pepper, to taste

→ For the Herbed Yogurt Dip

10 - 1 cup plain Greek yogurt
11 - 1 tbsp olive oil
12 - 1 tbsp lemon juice
13 - 1 clove garlic, finely grated
14 - 1 tbsp fresh dill, chopped
15 - 1 tbsp fresh parsley, chopped
16 - 1 tsp fresh mint, chopped (optional)
17 - Salt and pepper, to taste

# How to Make It:

01 - Preheat grill to medium-high heat.
02 - In a large bowl, toss all vegetables with olive oil, salt, and pepper until well coated.
03 - Grill vegetables in batches, 3–5 minutes per side, until tender and charred. Transfer to a platter and let cool slightly.
04 - In a small bowl, combine all dip ingredients. Stir until smooth and well blended. Adjust seasoning to taste.
05 - Arrange grilled vegetables on a platter. Serve warm or at room temperature with the herbed yogurt dip on the side.

# Helpful Tips:

01 - Add asparagus, carrots, or cherry tomatoes for more variety.
02 - For vegan version, replace Greek yogurt with plant-based yogurt.
03 - Great as a mezze platter or served with flatbreads or grilled halloumi.
04 - Dip can be made up to 1 day in advance and stored in the fridge.

Return