Grilled Vegetable with Dip

Prep Time

15 minutes

Prep Notes

Cooking Time

15 minutes




For the dip:

4 tablespoons plain yogurt

2 tablespoons chopped fresh mint

2 tablespoons lemon juice

2 small cloves garlic, minced

1-teaspoon ground coriander

1-teaspoon ground cumin

½ teaspoon salt

1-2 tablespoons olive oil

For the veggies:

Slice various vegetables in bite-sized pieces such as zucchini, bell peppers, yellow squash, eggplant, mushrooms etc.


For the dip:

Mix ingredients together and let flavors meld by letting it sit in the refrigerator for a couple hours before serving if possible.

For the veggies:

  Toss veggies in a large bowl with a tablespoon or two of olive oil, and season with salt and pepper,  I like to use as salt-free seasoning such as Penzey's Mural of Flavor or Tuscan Sunset before salting to increase flavor and reduce the amount of salt I use.  Grill veggies over direct medium heat in a grill basket about 15 minutes or until tender and lightly browned. 

Serve on a platter with the dip on the side.  Enjoy!


Grilled veggies make a great addition to a salad or a sandwish as well so make extras while you are at it, and increase your veggies consumption all week long.


The dip is from my friend Louella Anderson