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Ingredients
Grilled Vegetables with Herb Yogurt Dip
- For the vegetables
- 1 rRed Bell pepper
- 1 yellow Bell pepper
- 1 Zucchini
- 1 bunch scallions
- 1 Fennel bulb
- 100 grams Oyster mushrooms
- olive oil (for brushing)
- For the yogurt sauce
- 300 grams Yogurt (0.1% fat)
- ½ lemon (fresh)
- 1 garlic clove
- 1 pinch sugar
- ½ tsp Mustard
- salt
- freshly ground peppers
- 1 handful Arugula
- 4 sprigs Basil
- Chives (to taste)
Grease baking sheet with olive oil.
Halve bell peppers, remove seeds and ribs and cut into wide strips. Rinse zucchini and cut lengthwise into slices, then cut into 2 cm (approximately 3/4 inch) wide strips. Rinse scallions and halve lengthwise, cut into about three pieces. Rinse and dry fennel , cut into quarters or eighths. Clean mushrooms, cut off stems, if desired.
Season vegetables with salt and pepper. Brush with olive oil and grill under broiler for about 5-10 minutes or until golden brown, watching carefully.
For the yogurt sauce: combine yogurt with grated lemon zest and 1 tablespoon of lemon juice, sugar, mustard, season with salt and pepper to taste and mix well.
Rinse and dry herbs, chop finely and add to yogurt mixture. Serve grilled vegetables with yogurt dip.