Grilled Vegetable Platter with Yogurt Mint Sauce
"Experience a vibrant array of flavors with our Grilled Vegetable Platter complemented by a refreshing Yogurt Mint Sauce. This simple yet delightful summer side features a medley of asparagus, zucchini, squash, red onion, and bell peppers, making it a perfect addition to any outdoor gathering."
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Ingredients
- 1 cup 0% Greek yogurt
- salt and black pepper
- 2 large red and orange color bell peppers
- 1 red onion
- 1 pound asparagus
- 1 yellow squash
- 1 large zucchini
- 2 tablespoon extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried Zataar seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/4 cup fresh chopped mint
- 2 cloves minced garlic
- 1 teaspoon extra virgin olive oil
Instructions
- 1
In a mixing bowl, blend the yogurt with half of the chopped mint, half of the minced garlic, 1/4 teaspoon of salt, and a dash of black pepper. Spoon this mixture into a small serving dish. Drizzle 1 teaspoon of olive oil on top and add a few more mint leaves for decoration.
- 2
Preheat your grill or grill pan to a medium-high temperature. Once it’s heated, apply a light coat of oil to the grates.
- 3
In a separate bowl, coat the vegetables with olive oil, fresh lemon juice, the remaining minced garlic, zaatar, 1/2 teaspoon of salt, and black pepper to your liking. Grill the vegetables, turning them occasionally, until they develop a light char, which should take about 6 to 10 minutes. Arrange the grilled vegetables on a serving platter alongside the mint yogurt sauce. Finish by sprinkling the remaining mint over the top.