Recipe Of The Week 6/17: Grilled Vegetable Platter with Yogurt Mint Sauce

Yields 4 servings

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

Directions:

• 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.

Meal Plan Check Boxes:
2 Vegetables
1 Fat
1/2 Dairy
Nutritional Facts: 1 /4th of recipe, Calories: 196 kcal, Carbohydrates: 21 g, Protein: 11 g, Fat: 9.5g

Adapted From: https://www.skinnytaste.com/grilled-vegetables-with-yogurt-mint-sauce/#recipe