I think summer is finally around the corner. This has been a long tough winter, but don’t we say that every year? A 60 degree day in April, we’ll take it. Fire up your grill; this can be a main course or a side for a crowd with burgers and brats. The yogurt sauce and pitas make it a little Greek inspired and you can use any vegetables you like. A bed of quinoa or another grain could be added to round out the meal.

Grilled Veggies with Yogurt Sauce
Grilled Veggies with Yogurt Sauce can make a great vegetarian dinner with quinoa or be served as a side for summer grill outs. The yogurt sauce gives it a Greek inspiration and any grilled vegetables can be substituted.
Ingredients
For the Yogurt Sauce
- 1 c plain yogurt (Greek or regular)
- ½ juice of a lemon
- ¼ t kosher salt
- 6 grinds fresh black pepper
- 2 to 3 T fresh herbs (any combo of chives, parsley, basil, or cilantro)
For the Veggies
- 1 zucchini
- 1 red bell pepper (or any color)
- 1 onion sliced in rings
- 3 roma tomatoes
- 1 T olive oil
- 1 t kosher salt
- 8 grinds fresh black pepper
- scallions sliced
- 1 avocado sliced
- goat cheese crumbled
- pita bread
Instructions
- In a small bowl, mix all ingredients for the sauce and reserve in the fridge
- Slice all veggies into large pieces and toss with olive oil, salt and pepper in a large bowl
- Grill veggies over high heat on an outdoor grill. Grill pita bread last
- Arrange veggies on a platter and top with avocado slices and goat cheese crumbles. Amounts don't need to be exact, grill as many veggies as you like!
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