Description
A vibrant and healthy Grilled Vegetable Platter featuring a medley of bell peppers, asparagus, yellow squash, zucchini, and red onion, served with a refreshing yogurt mint sauce. Perfect as a light meal or an elegant side dish, this recipe combines smoky grilled vegetables with the cooling flavors of Greek yogurt, fresh mint, and zesty lemon.
Ingredients
Scale
Yogurt Mint Sauce
- 1 cup 0% Greek yogurt
- 1/4 cup fresh chopped mint (divided)
- 2 cloves garlic (divided)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2 tablespoons extra virgin olive oil (for swirling)
Grilled Vegetables
- 2 large bell peppers
- 1 red onion
- 1 pound asparagus
- 1 yellow squash
- 1 zucchini
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried Zaatar seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2 tablespoons fresh parsley, finely chopped (for garnish)
Instructions
- Prepare the yogurt mint sauce: In a mixing bowl, combine 1 cup 0% Greek yogurt with half of the chopped fresh mint, 1 clove of minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper. Mix thoroughly until smooth. Transfer the mixture to a serving bowl and swirl 2 tablespoons of extra virgin olive oil on top for added flavor and richness.
- Preheat the grill: Heat your grill to medium-high, making sure the grates are clean and oiled to prevent sticking. This temperature will allow vegetables to cook evenly while achieving a nice char.
- Season the vegetables: In a large bowl, toss the sliced bell peppers, red onion, trimmed asparagus, sliced yellow squash, and zucchini with 2 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, remaining minced garlic, 1 teaspoon dried zaatar seasoning, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper. Ensure all vegetables are evenly coated with the seasoning and olive oil mixture.
- Grill the vegetables: Arrange the seasoned vegetables directly on the grill grates. Grill for 6 to 10 minutes, turning occasionally to achieve a light char and even cooking without burning. The vegetables should be tender yet retain some bite.
- Serve: Transfer the grilled vegetables to a large platter. Spoon the prepared yogurt mint sauce alongside or over the vegetables. Garnish with the remaining chopped fresh mint and sprinkle 2 tablespoons of finely chopped fresh parsley for a fresh, aromatic finish. Serve immediately and enjoy.
Notes
- For best flavor, use fresh, seasonal vegetables.
- You can substitute zaatar with other Mediterranean herbs like oregano or thyme if unavailable.
- If you do not have a grill, you can also roast the vegetables in the oven at 425°F (220°C) for 15-20 minutes, turning halfway through.
- Greek yogurt can be substituted with dairy-free yogurt to make the dish vegan, but note that the original is vegetarian.
- To enhance the garlic flavor, you can roast garlic cloves and then mince them instead of using raw garlic.
