Grilled Vegetable Platter With Yogurt Mint Sauce Recipes

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GRILLED VEGETABLE PLATTER WITH YOGURT MINT SAUCE



Grilled Vegetable Platter with Yogurt Mint Sauce image

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.

Provided by Skinnytaste

Time 25m

Yield 4 Servings

Number Of Ingredients 15

1 C Stonyfield Organic Greek Plain Nonfat Yogurt
1/4 C fresh chopped mint, divided
2 cloves minced garlic, divided
1 tsp extra virgin olive oil
3/4 tsp salt and pepper
2 large red and orange color bell peppers, seeded and cut 1 inch pieces
1red onion, sliced into 1/4 inch thick rounds
1 lb asparagus, trimmed
1 yellow squash, sliced diagonally 1/4 inch thick
1 large zucchini, sliced diagonally 1/4 inch thick
2 Tbsp extra virgin olive oil
2 Tbsp lemon juice
1 tspdried Zataar seasoning
1/2 tsp kosher salt
1/4 tsp pepper

Steps:

  • directionsStep 1Combine 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 olive oil on top and garnish with more mint.Step 2Heat the grill or grill pan over medium-high heat. When ready oil the grates.Step 3Toss the vegetables in a bowl with olive oil, lemon juice, remaining garlic, za'atar, 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.

GRILLED VEGETABLE PLATTER WITH YOGURT MINT SAUCE RECIPE



Grilled Vegetable Platter with Yogurt Mint Sauce Recipe image

If you haven't tried dipping grilled vegetable on some surprisingly tasty yogurt mint sauce made of Greek yogurt and fresh mint, it's time you do.

Provided by Diane Mitchell

Categories     BBQ & Grilled

Time 25m

Yield 4

Number Of Ingredients 16

1 cup Greek yogurt
¼ cup fresh chopped, divided mint
2 cloves minced, divided garlic
1 tsp extra virgin olive oil
salt and black pepper
For Vegetables:
2 red and orange color, seeded and cut 1 inch pieces large bell peppers
1 sliced into ¼ inch thick rounds red onion
1 lb trimmed asparagus
1 sliced diagonally ¼ inch thick yellow squash
1 sliced diagonally ¼ inch thick large zucchini
2 tbsp extra virgin olive oil
2 tbsp lemon juice
1 tsp dried Zataar seasoning
½ tsp kosher salt
¼ tsp pepper

Steps:

  • 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 Facts : Carbohydrate 31.22g, Cholesterol 9.58mg, Fat 12.62g, Fiber 7.98g, Protein 11.27g, SaturatedFat 3.69g, ServingSize 4.00, Sodium 1,190.50mg, Sugar 0.00, UnsaturatedFat 5.79g

GRILLED VEGETABLE PLATTER WITH YOGURT MINT SAUCE



Grilled Vegetable Platter with Yogurt Mint Sauce image

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.

Provided by Gina

Categories     Side Dish

Time 25m

Number Of Ingredients 15

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
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

Steps:

  • 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 Facts : ServingSize 1 /4th of recipe, Calories 196 kcal, Carbohydrate 21 g, Protein 11 g, Fat 9.5 g, SaturatedFat 2 g, Cholesterol 6.5 mg, Sodium 167.5 mg, Fiber 6 g, Sugar 10 g, UnsaturatedFat 6.5 g

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