Description
A vibrant and healthy grilled vegetable platter featuring a medley of charred red bell pepper, red onion, eggplant, zucchinis, and squash, served with a flavorful cumin-spiced Greek yogurt sauce. Perfect as a light meal or side dish, this recipe showcases the smoky flavors of grilled vegetables balanced with a refreshing tangy dip.
Ingredients
Scale
Grilled Vegetables
- 1 red bell pepper, sliced
- 1 red onion, peeled and cut into 12 wedges
- 1 large eggplant, sliced vertically into 1/5-inch slices
- 3 zucchinis, sliced vertically into thin slices
- 3 squash, sliced into thin slices
- Olive oil, for drizzling
- Salt, to taste
- Pepper, to taste
- Parsley or cilantro leaves, for garnish
- Lemon wedges, for garnish
Yogurt Sauce
- ½ cup Greek yogurt
- ½ garlic clove, crushed
- ½ teaspoon cumin powder
- Squeeze of lemon juice
- Salt and pepper, to taste
- Extra pinch of cumin, for garnish
Instructions
- Prepare the Yogurt Sauce: In a bowl, combine the Greek yogurt, crushed garlic, cumin powder, lemon juice, salt, and pepper. Mix thoroughly until smooth and well blended.
- Refrigerate the Sauce: Cover the yogurt sauce and place it in the refrigerator until ready to serve, allowing the flavors to meld.
- Preheat the Grill: Heat an outdoor grill to high temperature or place a grill pan on the stovetop over high heat to prepare for grilling the vegetables.
- Prepare the Grill Surface: Lightly drizzle olive oil over the grill grates or grill pan to prevent sticking and enhance flavor.
- Grill the Vegetables: Arrange the sliced red bell pepper, onion wedges, eggplant, zucchinis, and squash on the hot grill. Cook each side for 1.5 to 2 minutes until the vegetables develop a charred, slightly smoky exterior.
- Season and Assemble: Transfer the grilled vegetables to a serving platter. Season them with salt and pepper to taste, then drizzle with the chilled cumin yogurt sauce for a delicious contrast.
- Garnish and Serve: Finish by garnishing with fresh parsley or cilantro leaves and lemon wedges on the side for added brightness and flavor. Serve immediately.
Notes
- For softer vegetables, grill for an additional 1-2 minutes per side depending on thickness.
- You can substitute the Greek yogurt with a dairy-free alternative for a vegan version.
- Adjust cumin and garlic quantities in the yogurt sauce according to your taste preference.
- If you do not have a grill, a grill pan or broiler can be used to achieve similar charring.
- Leftover grilled vegetables make a great addition to salads or sandwiches.
