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Recipes // Side Dishes // Grilled Vegetables with Tzatziki (Cucumber and Dill Yogurt Dip)

Grilled Vegetables with Tzatziki (Cucumber and Dill Yogurt Dip)

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By Chef Charles Bowman

Ingredients:

  • 1 Eggplant
  • 1 Fennel
  • 1 Yellow squash
  • 1 Zucchini
  • 2 tomatoes
  • You can even use fresh vegetables you already have
  • 2 TBSP. extra virgin olive oil
  • 2 TSP. minced flat-leaf parsley,
  • ½ TSP. dried thyme leaves, crumbled
  • ½ TSP. dried oregano leaves, crumbled
  • Salt and Pepper to taste

Tzatziki (Cucumber and Dill Yogurt Dip):

  • 1 cucumber
  • 1 TSP. salt
  • 2 cups thickened yogurt
  • ¼ cup red-wine vinegar
  • 1 TBSP. extra virgin olive oil
  • 1 garlic clove, put through garlic press
  • ½ TSP. sugar
  • 1/8 TSP. white pepper
  • ½ cup sour cream
  • 1-2 TBSP. minced fresh dill

Directions:

To prepare the Tzatziki: This would be great to make before you prep and grill your vegetables.

  1. Peel the cucumber and cut into ¼ - inch cubes.
  2. Place the cubes in a colander. Pat and drain the cucumber with paper towels to remove as much liquid as possible.
  3. Turn into a large bowl. Stir the yogurt into the cucumber, mixing gently until thoroughly blended.
  4. Stir in the vinegar, olive oil, garlic, sugar and pepper.
  5. Blend in the sour cream, then the minced dill. Taste and add salt if necessary.
  6. Refrigerate for an hour before serving.

To prepare the vegetables:

  1. Wash and dry the eggplant, fennel, yellow squash, zucchini and tomatoes (You can even use fresh vegetables you already have).
  2. Cut the eggplant, zucchini, yellow squash into ¼ slices. Cut the tomatoes into halves. Cut the fennel into long stalks.
  3. Drizzle olive oil on each side of the vegetable slices. Sprinkle salt, peppers and herbs on each of the vegetable slices.
  4. Prepare a bed of medium-hot charcoal and be sure to oil the grill.
  5. Place the vegetables on top of the grill. Grill the vegetables for 5-6 minutes per side. The vegetables should be slightly browned and tender when it’s fully cooked.

Arrange the vegetables on a plate and dollop the Tzatziki dip in the middle. Garnish with fresh dill and parsley.

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