Grilled vegetables with yogurt mint sauce are so colorful and delicious. An easy summer side dish made with asparagus, zucchini, squash, red onion, and bell peppers. Grilled Vegetable Platter with Yogurt Mint Sauce Go to recipes By Skinnytaste American Side Dishes Skinnytaste & StonyfieldGrilled vegetables with yogurt mint sauce are so colorful and delicious. An easy summer side dish made with asparagus, zucchini, squash, red onion, and bell peppers. Ready In: 25 minutes Level: Easy Prep: 15 minutes Cook: 10 minutes Yields: 4 Servings Print RecipeYogurt Mint Sauce Ingredients1 C Stonyfield Organic Greek Plain Nonfat Yogurt 1/4 C fresh chopped mint, divided2 cloves minced garlic, divided1 tsp extra virgin olive oil3/4 tsp salt and pepper Vegetables Ingredients2 large red and orange color bell peppers, seeded and cut 1 inch pieces1red onion, sliced into 1/4 inch thick rounds1 lb asparagus, trimmed1 yellow squash, sliced diagonally 1/4 inch thick1 large zucchini, sliced diagonally 1/4 inch thick2 Tbsp extra virgin olive oil2 Tbsp lemon juice1 tspdried Zataar seasoning1/2 tsp kosher salt1/4 tsp pepperdirectionsStep 1Combine yogurt with half of the mint, half of the garlic, 1/4 teaspoon salt and black pepper. Transfer to a small serving bowl. Swirl in olive oil on top and garnish with more mint.Step 2Heat the grill or grill pan over medium-high heat. When ready oil the grates.Step 3Toss the vegetables in a bowl with olive oil, lemon juice, remaining garlic, za'atar, 1/2 teaspoon salt and black pepper, to taste. Grill the vegetables turning occasionally, until lightly charred, about 6 to 10 minutes. Arrange on a platter with the mint yogurt sauce. Sprinkle with remaining mint.