Grilled Vegetable Platter

An enticing grilled vegetable platter featuring an array of seasonal produce, including bell peppers, zucchini, eggplant, and asparagus. Perfectly charred and served with a zesty yogurt dip, this dish makes for a vibrant, healthy side dish that complements any main course.

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 4

Ingredients

1 red bell pepper, cut into strips

1 yellow bell pepper, cut into strips

1 zucchini, sliced into 1/4-inch rounds

1 eggplant, sliced into 1/4-inch rounds

1 bunch asparagus, trimmed

2 tablespoons olive oil

Salt and pepper to taste

1 cup plain Greek yogurt

1 tablespoon lemon juice

1 tablespoon chopped fresh dill

1 clove garlic, minced

Instructions

1. Preheat the grill to medium-high heat.

2. In a large bowl, toss the bell peppers, zucchini, eggplant, and asparagus with olive oil, salt, and pepper.

3. Place the vegetables on the grill and cook for 4-5 minutes per side until tender and charred.

4. In a small bowl, mix together the Greek yogurt, lemon juice, dill, and garlic to make the dipping sauce.

5. Arrange the grilled vegetables on a platter and serve with the yogurt dip.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a preheated oven at 350°F for 10 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.