Description
A vibrant and healthy grilled vegetable platter featuring a variety of colorful vegetables charred to perfection and served with a flavorful cumin-spiced Greek yogurt sauce. Perfect as a light main dish or a side for any meal.
Ingredients
Scale
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
Seasonings & Garnishes
- Olive oil, as needed for grilling
- Salt, to taste
- Pepper, to taste
- Parsley or cilantro leaves, for garnish
- Lemon wedges, for garnish
Greek 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 Greek yogurt, crushed garlic, cumin powder, lemon juice, salt, and pepper. Mix thoroughly until smooth and well blended.
- Refrigerate Sauce: Cover the yogurt sauce and refrigerate it until you’re ready to serve, allowing the flavors to meld together.
- Preheat the Grill: Heat an outdoor grill to high heat or place a grill pan over high heat on the stove to get it very hot, preparing to char the vegetables quickly.
- Prepare Grill Surface: Lightly brush or drizzle olive oil on the grill grates or pan to prevent sticking and help with the charring process.
- Grill the Vegetables: Arrange the sliced vegetables on the hot grill surface and cook for 1.5 to 2 minutes on each side, until they develop nice char marks and are tender but still hold their shape.
- Season and Serve: Transfer the grilled vegetables to a serving platter, season them with salt and pepper to taste, and drizzle generously with the prepared yogurt sauce.
- Garnish: Sprinkle with chopped parsley or cilantro leaves and adorn the platter with lemon wedges for an extra fresh touch and zing.
Notes
- You can substitute the Greek yogurt sauce with a dairy-free alternative for a vegan option.
- Serve the platter warm or at room temperature for best flavor.
- Add a sprinkle of chili flakes to the yogurt sauce if you like a bit of heat.
- For even cooking, slice vegetables uniformly thin but not too delicate to handle on the grill.
- Use fresh herbs for garnish to boost the aroma and presentation.