Frosted Charred Veg Delight (Printable)
Charred vegetables combined with a tangy, herbed yogurt frosting for a lively, flavorful side dish.
# What You’ll Need:
→ Vegetables
01 - 1 medium zucchini, sliced into ½-inch rounds
02 - 1 red bell pepper, cut into strips
03 - 1 yellow bell pepper, cut into strips
04 - 1 medium red onion, cut into wedges
05 - 1 small eggplant, sliced into ½-inch rounds
06 - 2 tablespoons olive oil
07 - ½ teaspoon sea salt
08 - ¼ teaspoon freshly ground black pepper
→ Yogurt Frosting
09 - 1 cup plain Greek yogurt
10 - 1 tablespoon lemon juice
11 - 1 clove garlic, finely minced
12 - 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
13 - 1 tablespoon fresh parsley, chopped
14 - ½ teaspoon ground cumin
15 - Salt and pepper to taste
→ Garnish
16 - 2 tablespoons pomegranate seeds (optional)
17 - 1 tablespoon toasted pine nuts (optional)
# How-To Steps:
01 - Preheat a grill or grill pan over medium-high heat.
02 - In a large bowl, combine zucchini, bell peppers, onion, and eggplant with olive oil, sea salt, and black pepper, tossing to coat evenly.
03 - Cook the vegetables in batches on the grill for 3 to 4 minutes per side until charred and tender. Transfer to a platter and allow to cool slightly.
04 - Whisk together Greek yogurt, lemon juice, minced garlic, dill, parsley, ground cumin, salt, and pepper in a mixing bowl until smooth.
05 - Arrange grilled vegetables on a serving platter and generously spoon or drizzle the herbed yogurt frosting over them.
06 - Sprinkle with pomegranate seeds and toasted pine nuts if desired, then serve immediately.
# Expert Advice:
01 -
- It feels like sharing a secret when those smoky charred edges meet that cool, fresh yogurt frosting
- This became a favorite because it balances flavors and textures beautifully with so little fuss
02 -
- Don’t rush the grilling—those charred edges are what make the flavor sing
- Mix the yogurt frosting just before serving to keep it fresh and vibrant in color and taste
03 -
- Use high heat and let the veggies speak for themselves with smoke—not too much oil or they steam instead
- Finely mince the garlic for the frosting so you get just a hint without overpowering