Grilled Veggie Platter with Herb Yogurt Dip
Grilling vegetables brings out their natural sweetness and creates a smoky flavor that pairs perfectly with a creamy herb yogurt dip. This colorful and healthy appetizer is perfect for outdoor gatherings and can be customized with your favorite vegetables.
Equipment
- Grill
- Grilling basket or skewers
- Mixing bowl
- Whisk
Ingredients
- 1 red bell pepper - cut into chunks
- 1 yellow squash - sliced into rounds
- 1 zucchini - sliced into rounds
- 1 small eggplant - sliced into rounds
- 1 red onion - cut into wedges
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your grill to medium-high heat.
- In a mixing bowl, whisk together the yogurt, herbs, garlic, lemon juice, salt, and pepper. Set aside.
- In a separate mixing bowl, toss together the bell pepper, squash, zucchini, eggplant, and red onion with olive oil, salt, and pepper.
- Arrange the vegetables on a grilling basket or skewers, making sure they are evenly spaced and not overcrowded.
- Place the vegetable basket or skewers on the grill and cook for about 10-15 minutes, rotating occasionally, until the vegetables are tender and slightly charred.
- Remove the vegetables from the grill and let them cool for a few minutes.
- Arrange the grilled vegetables on a platter and serve with the herb yogurt dip on the side.
- Enjoy your delicious grilled veggie platter with herb yogurt dip!
Notes
Feel free to use your favorite vegetables for this recipe, such as mushrooms, cherry tomatoes, or asparagus.
If you don't have a grill, you can also roast the vegetables in the oven at 400°F (200°C) for about 20 minutes.
This recipe can also be served as a side dish or a light lunch.
To make the dip ahead of time, store it in the refrigerator and let it come to room temperature before serving.
For a vegan option, you can use dairy-free yogurt or coconut yogurt instead of regular yogurt.
Nutrition
Calories: 140kcal
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