Ingredients
1cupgreek yogurt
¼cupmint,fresh chopped, divided
2clovesgarlic,minced, divided
1tspextra virgin olive oil
salt and black pepper
2large bell peppers,red and orange color, seeded and cut 1 inch pieces
1red onion,sliced into ¼ inch thick rounds
1lbasparagus,trimmed
1yellow squash,sliced diagonally ¼ inch thick
1large zucchini,sliced diagonally ¼ inch thick
2tbspextra virgin olive oil
2tbsplemon juice
1tspZataar seasoning,dried
½tspkosher salt
¼tsppepper
Preparation
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.
