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 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
- 1 C Stonyfield Organic Greek Plain Nonfat Yogurt
- 1/4 C fresh chopped mint, divided
- 2 cloves minced garlic, divided
- 1 tsp extra virgin olive oil
- 3/4 tsp salt and pepper
- 2 large red and orange color bell peppers, seeded and cut 1 inch pieces
- 1red onion, sliced into 1/4 inch thick rounds
- 1 lb asparagus, trimmed
- 1 yellow squash, sliced diagonally 1/4 inch thick
- 1 large zucchini, sliced diagonally 1/4 inch thick
- 2 Tbsp extra virgin olive oil
- 2 Tbsp lemon juice
- 1 tspdried Zataar seasoning
- 1/2 tsp kosher salt
- 1/4 tsp pepper
Yogurt Mint Sauce Ingredients
Vegetables Ingredients
directions
Step 1
Combine 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 2
Heat the grill or grill pan over medium-high heat. When ready oil the grates.
Step 3
Toss 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.
