Seasonal Grilled And Raw Vegetables Platter Recipe
Served with Point Reyes Bay blue cheese yogurt.
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Ingredients
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Vegetables
Dressing
Method
Vegetable Preparation
- 1
Prepare the Vegetables
Wash all vegetables thoroughly under cold running water. Cut the zucchini into thick slices, bell peppers into strips, asparagus into 2-inch pieces, and carrots into sticks. Keep the cherry tomatoes and radishes whole.
- 2
Marinate the Vegetables
In a large bowl, combine the prepared zucchini, bell peppers, asparagus, cherry tomatoes, radishes, and carrots. Drizzle with olive oil, sprinkle with salt and black pepper. Toss gently to coat. Let marinate for at least 15 minutes.
Grilling
- 3
Preheat the Grill
Preheat your grill to medium-high heat (about 375°F or 190°C).
- 4
Dressing Preparation
- 5
Make the Blue Cheese Yogurt Dressing
In a mixing bowl, crumble the Point Reyes Bay blue cheese. Add the Greek yogurt, lemon juice, salt, and black pepper. Mix well until smooth and creamy. Adjust seasoning to taste.
Serving
- 6
Assemble the Platter
On a large serving platter, arrange the grilled vegetables alongside the raw cherry tomatoes and radishes. Serve the blue cheese yogurt dressing in a small bowl in the center or drizzled over the vegetables.
