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Grilled Vegetable Platter with Yogurt Mint Sauce

5 from 12 votes

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.

Prep Time: 15

Cook Time: 10

Total Time: 25

Yield: 4

Course: Side Dish

Cuisine: American

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

- WW Points: 3

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