Description
A vibrant and healthy Grilled Vegetable Platter featuring charred bell pepper, onion, eggplant, zucchini, and squash, served with a zesty cumin-infused Greek yogurt sauce. Perfect as a light meal or a colorful side dish, this recipe is quick to prepare and highlights fresh, seasonal vegetables grilled to perfection.
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
Seasoning and Garnish
- 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 until smooth and well blended.
- Chill the Sauce: Refrigerate the yogurt sauce until it is needed to keep the flavors fresh and allow them to meld.
- Preheat the Grill: Heat an outdoor grill to high temperature or use a grill pan on the stovetop, also on high heat, to ensure a good char on the vegetables.
- Prepare the Grill Surface: Lightly drizzle olive oil directly onto the grill or grill pan to prevent sticking and add flavor.
- Grill the Vegetables: Arrange the sliced vegetables on the hot grill surface. Grill each side for 1.5 to 2 minutes, or until char marks appear and the vegetables are tender-crisp.
- Season and Serve: Transfer the grilled vegetables to a serving platter. Season them with salt and pepper to enhance their natural flavors, then drizzle the prepared yogurt sauce over the top.
- Garnish: Finish by garnishing with fresh parsley or cilantro leaves and lemon wedges for an added burst of color and freshness.
Notes
- For best results, use fresh, firm vegetables to ensure even grilling and optimal texture.
- You can substitute the Greek yogurt with a plant-based yogurt to make this dish vegan.
- If you don’t have a grill or grill pan, you can roast the vegetables in the oven at 425°F (220°C) for 15-20 minutes instead.
- The yogurt sauce can be adjusted to taste by adding more garlic or cumin according to your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
