Name: Summer Grilled Vegetable Platter with Herbed Yogurt
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 medium zucchini; 2 medium yellow squash; 2 large bell pepper; 1 medium red onion; 1 pound cherry tomatoes; 1 pound asparagus; 0.25 cup olive oil; salt; black pepper; 1 cup greek yogurt; 3 tablespoon fresh dill; 3 tablespoon fresh parsley; 2 tablespoon fresh chives; 1 whole lemon; 2 cloves garlic

Summer Grilled Vegetable Platter with Herbed Yogurt

GrilledVegetarianWeeknightgrillingside dishsummervegetarian

20 minPrep25 minCook6Serves

Ingredients

2 mediumzucchini
2 mediumyellow squash
2 largebell pepper (red and yellow)
1 mediumred onion
1 poundcherry tomatoes
1 poundasparagus
¼ cupolive oil
·salt
·black pepper
1 cupgreek yogurt
3 tablespoonfresh dill
3 tablespoonfresh parsley
2 tablespoonfresh chives
1 wholelemon
2 clovesgarlic

Prep

01
Slice zucchini and yellow squash lengthwise into 1/4-inch thick planks.
02
Core and quarter the bell peppers.
03
Slice the red onion into 1/2-inch thick rings.
04
Trim the bottom 2 inches from the asparagus.
05
Mince 2 cloves garlic and finely chop the dill, parsley, and chives.
06
Stir the yogurt with the minced garlic, dill, parsley, chives, and juice of 1 lemon. Season with salt and pepper to taste.
07
Toss all vegetables with 3 tablespoons of the olive oil, salt, and pepper before grilling.

Method

01
Preheat your grill to medium-high heat (about 400°F). Brush the grates with oil to prevent sticking.
02
Working in batches, grill the zucchini and yellow squash 3 to 4 minutes per side until tender with light char marks. Transfer to a platter.
03
Grill the bell peppers 4 to 5 minutes per side until softened and blistered. Transfer to the platter.
04
Grill the red onion rings 3 to 4 minutes per side until caramelized. Transfer to the platter.
05
Grill the asparagus 3 to 4 minutes, shaking the grate occasionally, until tender-crisp with char. Transfer to the platter.
06
Halve the cherry tomatoes and grill in a grill basket or perforated pan for 2 minutes, stirring, just until softened. Add to the platter.
07
Drizzle all grilled vegetables with the remaining olive oil, season with salt and pepper to taste, and let cool slightly while you finish the yogurt.
08
Serve the vegetables warm or at room temperature alongside the herbed yogurt for dipping.

Spice Tips

For brightness, add a pinch of red pepper flakes to the yogurt or dust the vegetables with smoked paprika before grilling. A touch of honey whisked into the yogurt balances the heat. Fresh mint or tarragon can substitute for or complement the dill.

The herbed yogurt can be made up to 1 day ahead and refrigerated. Vegetables can be prepped up to 4 hours in advance and stored in the fridge; bring to room temperature before grilling. Any seasonal vegetables work well—try eggplant, portobello mushrooms, or fennel.