Ingredients:

  • 1 cup Full-fat Greek Yogurt (or thick natural yogurt)
  • 1/4 cup Fresh Mint, finely chopped
  • 1 tablespoon Lemon Juice, freshly squeezed
  • 1 small clove Garlic, finely grated or minced
  • 1/4 teaspoon Salt (Kosher or Sea)
  • Pinch Black Pepper, freshly cracked
  • 1-2 teaspoons Water (optional, to thin the sauce)
  • 1 medium Aubergine (Eggplant), sliced into 1 cm thick rounds
  • 2 medium Courgette (Zucchini), sliced lengthwise into 1 cm thick planks
  • 1 large Red Bell Pepper, cut into quarters
  • 1 large Yellow Bell Pepper, cut into quarters
  • 1 bunch Asparagus Spears, woody ends snapped off
  • 1 medium Red Onion, cut into 1 cm thick rounds (root intact)
  • 1/4 cup Olive Oil, extra virgin
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Lemon Zest
  • Salt and Black Pepper, to taste

Instructions:

  1. Prepare the Dip: In a small bowl, combine the Greek yogurt, chopped fresh mint, minced garlic, lemon juice, salt, and pepper. Whisk until smooth. If too thick, stir in 1-2 teaspoons of cold water. Cover and refrigerate for at least 15 minutes to allow the flavors to meld.
  2. Prepare Vegetables and Marinade: Slice the aubergine/eggplant and courgette/zucchini, quarter the bell peppers, slice the onion, and trim the asparagus. In a large bowl, whisk together the olive oil, dried oregano, lemon zest, salt, and pepper. Add all the prepared vegetables and toss gently until every piece is lightly coated. Let rest for 15 minutes.
  3. Preheat the Grill: Preheat your grill (gas or charcoal) to medium-high heat (about 200°C / 400°F). Ensure the grates are clean and lightly oiled.
  4. Grill Sturdy Vegetables: Place the aubergine and courgette on the grill. Cook for 3–4 minutes per side, until soft and marked with deep char lines.
  5. Grill Medium Vegetables: Add the bell peppers and onion slices. Grill for 4–5 minutes per side. The peppers should soften and the onion slices should turn translucent and sweet.
  6. Grill Tender Vegetables: Add the asparagus last. Grill for only 2–3 minutes total, turning once. They should remain slightly crisp-tender.
  7. Assembly and Serving: Remove all vegetables immediately to a large platter. Taste and add a final pinch of flaky sea salt if needed. Arrange the vegetables aesthetically on the serving platter and serve immediately, accompanied by the chilled Yogurt-Mint Dip.