Grilled Vegetables Recipe

Prep vegetables

Wash all vegetables. Trim ends from zucchini and yellow squash and slice lengthwise into 1/3-inch (8 mm) thick planks. Cut eggplant into 1/2-inch (1.2 cm) rounds or lengthwise planks, sprinkle lightly with salt and let sit 10 minutes to draw out bitterness; pat dry. Core and quarter the red bell pepper, remove seeds and white pith, and cut into large flat pieces. Peel the red onion and cut into 1/2-inch rings or thick wedges. Leave cherry tomatoes whole or halve if large.

Make marinade & toss

In a large bowl, whisk together 3 tablespoons olive oil, 1 tablespoon lemon juice, minced garlic (2 cloves), 1 teaspoon dried oregano, 1 teaspoon salt and 1/2 teaspoon black pepper. Add the sliced vegetables and cherry tomatoes and toss gently until evenly coated. Let marinate 10–15 minutes at room temperature (no longer than 30 minutes to avoid soggy vegetables).

Preheat grill

Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). If using a grill pan, heat it over medium-high heat and lightly oil the surface.

Grill vegetables

Oil grill grates lightly to prevent sticking. Arrange vegetables in a single layer (eggplant, zucchini, squash, peppers, onions); use a grill basket for cherry tomatoes. Grill larger pieces 3–5 minutes per side until nicely charred and tender (eggplant may take slightly longer). Turn only once or twice to get good grill marks. Remove from heat when cooked but still slightly firm. Transfer to a large platter and allow to rest 2–3 minutes.

While vegetables grill, make the mint yogurt. Finely chop the fresh mint leaves (about 12 g) or pulse in a food processor with lemon zest to avoid large pieces. In a bowl combine 1 cup Greek yogurt, chopped mint, 1 teaspoon lemon zest, 1 teaspoon lemon juice, 1/2 teaspoon honey, 1/4 teaspoon salt, 1/4 teaspoon black pepper and 1 teaspoon extra-virgin olive oil. Whisk until smooth. Taste and adjust seasoning — add more lemon juice for brightness or a pinch more salt if needed. Chill briefly if time allows.

Arrange the grilled vegetables on a serving platter. Drizzle the mint yogurt over the vegetables in a few thin ribbons or serve on the side in a bowl for dipping.

Sprinkle with crumbled feta or goat cheese (about 50 g) and toasted pine nuts or chopped walnuts (2 tbs) if using. Scatter a few fresh mint leaves for garnish and finish with a light sprinkle of coarse sea salt (1/2 tsp) and freshly ground black pepper (1/4 tsp).

Serve warm or at room temperature as a side dish or main for 2–4 people. Leftover vegetables keep refrigerated up to 3 days; store yogurt separately.