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.
1cup0% Greek yogurt
1/4cupfresh chopped mint(divided)
1teaspoonextra virgin olive oil
salt and black pepper
2large red and orange color bell peppers(seeded and cut 1 inch pieces)
1red onion(sliced into 1/4 inch thick rounds)
1yellow squash(sliced diagonally 1/4 inch thick)
1large zucchini(sliced diagonally 1/4 inch thick)
2tablespoonextra virgin olive oil
1teaspoondried Zataar seasoning
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.