4 SP 5 PP Appetizers Egg Free Recipes Grilling Recipes Recipes Sides Summer

Grilled Vegetable Platter with Yogurt Mint Sauce

This beautiful, Grilled Vegetable Platter with Yogurt Mint Sauce is so colorful and delicious. An easy summer side dish made with asparagus, zucchini, squash, red onion and bell peppers.Grilled Vegetables with Yogurt Mint SauceGrilled vegetables are perfect to make as a side dish with anything you’re grilling such as grilled pesto chicken or grilled salmon, or they can be served as a main dish or appetizer.I love this easy yogurt dipping sauce made with Greek yogurt, fresh mint, garlic and olive oil. I partnered with Stonyfield, my favorite organic yogurt brand to create this easy dip with their Stonyfield Plain 0% Fat Greek Yogurt but their Whole Milk Greek Plain would be great too. I have spearmint growing wild in my garden which gives this dip a sweet freshness I love, but honestly any fresh herb such as chives or parsley would also taste great.Why Purchase Organic Dairy?It’s better for you. Because it comes from cows that are actively grazing on grass, as nature intended. Organically raised cows spend their days outside on pasture so the milk they produce is significantly higher in Omega-3 fatty acids and CLA (conjugated linoleic acid), heart-healthy fats that can help lower bad cholesterol and increase good cholesterol. There’s also compelling evidence that many organic fruits and veggies are more nutritious, too.It’s better for our children’s health. Research has demonstrated that an organic diet can dramatically reduce pesticide levels in kids’ bodies.It’s good for the planet. One of the main goals of organic farming practices is to avoid soil contamination as well as rivers, drinking water, and air with toxic persistent chemicals.It’s also better for the farmer and their neighbors, as they aren’t exposed to potentially carcinogenic herbicides.It’s better for the bees.You can make the yogurt dipping sauce a day ahead, it will last 3 to 4 days refrigerated.Grilled Vegetable VariationsYou can swap any of the vegetables out here and replace with eggplant, baby carrots, tomatoes, etc,More Grilled Vegetable RecipesGrilled Vegetable Platter with Yogurt Mint SaucePrep Time: 15 minsCook Time: 10 minsTotal Time: 25 minsGrilled Vegetables with Yogurt Mint Sauce are so colorful and delicious. An easy summer side dish made with asparagus, zucchini, squash, red onion and bell peppers.1 cup 0% Greek yogurt1/4 cup fresh chopped mint, divided2 cloves minced garlic, divided1 teaspoon extra virgin olive oilsalt and black pepperVegetables:2 large red and orange color bell peppers, seeded and cut 1 inch pieces1 red onion, sliced into 1/4 inch thick rounds1 pound asparagus, trimmed1 yellow squash, sliced diagonally 1/4 inch thick1 large zucchini, sliced diagonally 1/4 inch thick2 tablespoon extra virgin olive oil2 tablespoons lemon juice1 teaspoon dried Zataar seasoning1/2 teaspoon kosher salt1/4 teaspoon pepperCombine 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.Serving: 1/4th of recipe, Calories: 196kcal, Carbohydrates: 21g, Protein: 11g, Fat: 9.5g, Saturated Fat: 2g, Cholesterol: 6.5mg, Sodium: 167.5mg, Fiber: 6g, Sugar: 10gFreestyle Points: 4Points +: 5Disclosure: This post is sponsored by Stonyfield. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own. Photo credit: Jess Larson. posted June 26, 2019 by GinaDon’t Miss a Recipe!Get new free recipes and exclusive content delivered right to your inbox:

Leave a Reply

Your email address will not be published. Required fields are marked *