Ingredients
Scale
For the Grilled Vegetables:
- 1 zucchini, sliced into 1/4 inch thick rounds
- 1 yellow squash, sliced into 1/4 inch thick rounds
- 1 red bell pepper, seeded and cut into 6 panels
- 1 yellow bell pepper, seeded and cut into 6 panels
- 1 eggplant, sliced into 1/4 inch thick rounds
- 1 red onion, cut into thick slices
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
For the Herb Dip:
- 1 cup Greek yogurt or sour cream
- 1/4 cup chopped fresh herbs (such as parsley, dill, and chives)
- 1 clove garlic, minced
- Juice of half a lemon
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
Instructions
For the Grilled Vegetables:
- Preheat the Grill: Heat your grill to medium-high heat.
- Prepare Vegetables: Place all the sliced vegetables in a large bowl. Drizzle with olive oil and season with salt and pepper. Toss well to ensure all the vegetables are evenly coated.
- Grill Vegetables: Place vegetables on the grill, arranging them so they don’t fall through the grates. Grill for 3-4 minutes per side or until they have nice grill marks and are tender but still slightly crisp. Remove from the grill and set aside to slightly cool.
For the Herb Dip:
- Mix Ingredients: In a bowl, combine the Greek yogurt (or sour cream), chopped herbs, minced garlic, and lemon juice. Mix well.
- Season: Add olive oil, salt, and pepper. Stir until the dip is smooth and well combined.
- Chill: Let the dip sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
To Serve:
Arrange the grilled vegetables beautifully on a platter. Serve with the bowl of herb dip on the side for dipping.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: appetizer
