Grilled Vegetables with Yogurt Mint Sauce is so colorful and delicious. An easy summer side dish made with asparagus, zucchini, squash, red onion and bell peppers.
Yield: 4
5 from 7 votes

Grilled Vegetable Platter with Yogurt Mint Sauce

Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Course: Side Dish
Cuisine: American
Grilled Vegetables with Yogurt Mint Sauce are so colorful and delicious. An easy summer side dish made with asparagus, zucchini, squash, red onion and bell peppers.

Ingredients

  • 1 cup 0% Greek yogurt
  • 1/4 cup fresh chopped mint (divided)
  • 2 cloves minced garlic (divided)
  • 1 teaspoon extra virgin olive oil
  • salt and black pepper

Vegetables:

  • 2 large red and orange color bell peppers (seeded and cut 1 inch pieces)
  • 1 red onion (sliced into 1/4 inch thick rounds)
  • 1 pound asparagus (trimmed)
  • 1 yellow squash (sliced diagonally 1/4 inch thick)
  • 1 large zucchini (sliced diagonally 1/4 inch thick)
  • 2 tablespoon extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dried Zataar seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper

Instructions

  • Combine yogurt with half of the mint, half of the garlic, 1/4 teaspoon salt and black pepper. Transfer to a small serving bowl. Swirl in 1 teaspoon olive oil on top and garnish with more mint.
  • Heat the grill or grill pan over medium-high heat. When ready oil the grates.
  • Toss the vegetables in a bowl with olive oil, lemon juice, remaining garlic, zaatar, 1/2 teaspoon salt and black pepper, to taste. Grill the vegetables turning occasionally, until lightly charred, about 6 to 10 minutes. Arrange on a platter with the mint yogurt sauce. Sprinkle with remaining mint.

Nutrition

Serving: 1/4th of recipe, Calories: 196kcal, Carbohydrates: 21g, Protein: 11g, Fat: 9.5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5.5g, Cholesterol: 6.5mg, Sodium: 167.5mg, Fiber: 6g, Sugar: 10g
Blue Smart Points: 4
Green Smart Points: 4
Purple Smart Points: 4
Points +: 5