Cook this: Grilled Summer Vegetables with Dill Yogurt
Dave Garrett
The grill must be very hot for the vegetables to get grill marks.
Shereen Pavlides brushes lemon vinaigrette on the vegetables before grilling.
Generously coat the vegetables with lemon vinaigrette for extra flavor.
For this week蘑菇视频 Cook This, chef Shereen Pavlides makes grilled summer vegetables with dill yogurt.
For the dill yogurt:
2 (7 oz.) containers low-fat plain (2 percent) Greek yogurt (such as Fage), which is equalt to 1 2/3 cups
1/4 cup chopped dill
2 teaspoons honey
Zest and juice (3 tablespoons) from 1 large lemon
Kosher salt/fresh finely-ground black pepper
For the vegetables:
3 lemons, divided
1/4 cup olive oil
1 tablespoon granulated sugar
1 bunch asparagus, ends trimmed
1 medium eggplant (about 3/4 lb.), sliced 1/2 inch thick
2 medium zucchini (8 oz. each), cut lengthwise into 4 spears
1 large red onion, sliced 1/2 inch thick
2 large red bell peppers, cut into quarters, stemmed and seeded
1 bunch green onions
Kosher salt/fresh finely-ground black pepper
Maldon sea salt
To prepare the dill yogurt:
Whisk yogurt, dill, honey, zest, lemon juice, 1 teaspoon salt and 2 turns on the pepper mill into a medium bowl until combined. For best flavor, cover and refrigerate to marinade in the refrigerator, two hours to overnight. Remove to room temperature 30 minutes before serving to remove the chill.
To prepare the vegetables:
Heat grill over medium/medium-low heat (adjusting temperature as you grill to prevent burning) or heat grill pan over medium heat.
Zest one lemon and freshly squeeze 3 tablespoons juice from 1-2 lemons into a medium bowl. Add olive oil, sugar, 1/2 teaspoon salt and 1 turn on the pepper mill. Whisk until the sugar is combined. zCut remaining lemon in half.
Spray grates with non-stick grilling spray. Season all the vegetables on both sides with 2 teaspoons salt and 10-15 turns on the pepper mill. Brush half of the lemon vinaigrette all over the vegetables, on both sides.
Place vegetables onto the grill, working in two batches.
Cover and grill until lighty charred and tender, flipping vegetables over once. Cook asparagus 10-14 minutes, eggplant 10-12 minutes, zucchini and red onion 8-10 minutes, red peppers 5-6 minutes and green onions 2-3 minutes.
Place halved lemon onto the grill to warm through with light char marks, 1-2 minutes.
Remove vegetables and lemon to a large platter as they are cooked. Brush the vegetables with the remaining lemon vinaigrette. Season and lightly garnish with Maldon salt.
Squeeze the charred lemon halves over the vegetables, as desired.
Serve dill yogurt in a medium bowl on the side to dollop on vegetables.