Ingredients:

  • 2 medium zucchini (about 12 oz / 340 g), cut lengthwise into 1/3-inch (8 mm) slices
  • 1 medium eggplant (about 1 lb / 450 g), cut into 1/2-inch (12 mm) rounds or lengthwise slices
  • 3 bell peppers (mixed colors), halved, seeded and cut into large pieces
  • 1 bunch asparagus (about 1 lb / 450 g), woody ends trimmed
  • 1 large red onion, cut into 1/2-inch (12 mm) wedges
  • 3 tbsp extra-virgin olive oil (45 ml) for the marinade + extra for brushing
  • 1 tbsp red wine vinegar or lemon juice (15 ml)
  • 2 garlic cloves, minced
  • 1 tsp kosher salt (or 3/4 tsp table salt) (5 g)
  • 1/2 tsp freshly ground black pepper (1 g)
  • 1 tsp dried oregano or sumac (optional) (1-2 g)
  • 1 cup plain Greek yogurt (full-fat or 2%) (245 g)
  • 2 tbsp extra-virgin olive oil (30 ml) for the sauce
  • 2 tbsp fresh lemon juice (about 30 ml)
  • 2 tbsp finely chopped fresh mint leaves (about 8-10 g)
  • 1 tbsp chopped fresh parsley or cilantro (optional) (4-6 g)
  • 1 small garlic clove, grated or very finely minced
  • 1/2 tsp salt (adjust to taste) (3 g)
  • 1/4 tsp black pepper (1 g)
  • 1-2 tsp honey or maple syrup (optional, 5-10 ml)
  • Water to thin if desired (1-2 tbsp / 15-30 ml)
  • 2-3 tbsp extra-virgin olive oil, for brushing and finishing (30-45 ml)
  • 1 lemon, cut into wedges
  • 2 tbsp toasted pine nuts or chopped toasted almonds (optional) (20 g)
  • 2 tbsp flaky sea salt or za'atar for sprinkling (optional)

Instructions:

  1. Prep the vegetables: trim, wash and cut vegetables into even-size pieces so they cook uniformly. Pat eggplant slices dry and, if desired, salt briefly then rinse and dry before marinating.
  2. Make the marinade and toss vegetables: whisk together 3 tbsp olive oil, red wine vinegar or lemon juice, minced garlic, 1 tsp salt, 1/2 tsp pepper and oregano or sumac (if using). Toss vegetables to coat and let rest 10-15 minutes at room temperature or up to 1 hour in the fridge.
  3. Prepare the yogurt-mint sauce: in a small bowl combine Greek yogurt, 2 tbsp olive oil, 2 tbsp lemon juice, grated garlic, chopped mint, parsley (if using), 1/2 tsp salt, 1/4 tsp pepper and honey or maple syrup (if using). Whisk until smooth and thin with 1-2 tbsp water if desired. Chill while grilling.
  4. Preheat the grill: heat to medium-high (about 400-450°F / 200-230°C). For charcoal, set up a hot direct zone. Oil the grill grates or brush the vegetables with oil to prevent sticking.
  5. Grill the vegetables in batches without overcrowding: bell peppers 8-12 minutes until blistered and charred, eggplant and zucchini 3-5 minutes per side until tender with marks, asparagus 3-6 minutes turning until tender-crisp, onions 4-6 minutes per side until softened and caramelized. Use two heat zones to char then finish if needed.
  6. Rest and assemble the platter: transfer grilled vegetables to a serving platter, drizzle with remaining olive oil, squeeze lemon over top, sprinkle toasted nuts and flaky sea salt or za'atar. Serve with the yogurt-mint sauce on the side or dolloped across the platter.
  7. Serve: provide lemon wedges and extra sauce. Serve warm or at room temperature as a vegetarian main, mezze, or side for grilled meats.