If you're looking to brighten up your table with a burst of color and flavor, this Grilled Vegetable Platter is just the ticket. With fresh, vibrant veggies and a tangy yogurt dip, it's a perfect dish for any gathering or a cozy night in.
Red bell pepper and yellow bell pepper bring sweetness and a vibrant color that stands out on the grill. Zucchini offers a mild flavor and tender texture that pairs well with the other vegetables. Eggplant absorbs the smoky grill flavor beautifully, adding depth to the platter. Asparagus, with its unique taste, adds a touch of elegance and is a great seasonal choice. Olive oil helps the veggies cook evenly while adding a subtle richness. The Greek yogurt dipping sauce, with its creamy texture, gets a refreshing lift from lemon juice, fresh dill, and garlic.
This Grilled Vegetable Platter makes a fantastic side for grilled chicken or fish. For a full vegetarian meal, pair it with a hearty grain like quinoa or farro. It's also great as a topping for flatbreads or pizzas, or tossed with pasta for a quick and delicious meal.
First, fire up your grill and let it preheat to medium-high. While it's warming up, gather your veggies. Slice the red and yellow bell peppers into strips, cut the zucchini and eggplant into 1/4-inch rounds, and trim the asparagus ends. In a large bowl, toss all the veggies together with a couple of tablespoons of olive oil, and season them with salt and pepper. You want them nicely coated but not dripping.
Once your grill is hot, lay the vegetables out across the grates. Keep an eye on them, turning every 4-5 minutes until they're tender and have those beautiful grill marks. This usually takes about 8-10 minutes total, depending on your grill's heat and your preference for doneness.
While the vegetables are grilling, grab a small bowl and mix together the Greek yogurt, lemon juice, chopped dill, and minced garlic for a zesty dipping sauce. Stir it until everything is well combined and set it aside.
Once the veggies are perfectly charred and tender, arrange them on a platter. Serve them warm, with the yogurt dip on the side, and watch them disappear!