Snowy Charred Seasonal Vegetables (Printable)

A colorful mix of grilled vegetables drizzled with a creamy, tangy feta-yogurt dressing.

# What You’ll Need:

→ Vegetables

01 - 1 red bell pepper, cut into strips
02 - 1 yellow bell pepper, cut into strips
03 - 1 medium zucchini, sliced into rounds
04 - 1 medium eggplant, sliced into rounds
05 - 1 red onion, cut into wedges
06 - 7 oz baby carrots, peeled and halved
07 - 2 tbsp olive oil
08 - 1 tsp sea salt
09 - ½ tsp freshly ground black pepper

→ Snowy Dressing

10 - 3.5 oz crumbled feta cheese
11 - ½ cup Greek yogurt
12 - 1 tbsp lemon juice
13 - 1 small garlic clove, finely grated
14 - 1 tbsp extra-virgin olive oil
15 - 1 tbsp chopped fresh dill (optional)

→ Garnish

16 - 2 tbsp toasted pine nuts
17 - 2 tbsp chopped fresh parsley

# How-To Steps:

01 - Preheat the grill or grill pan to high heat.
02 - In a large bowl, toss all vegetables with olive oil, sea salt, and black pepper until evenly coated.
03 - Grill the vegetables in batches for 3 to 4 minutes per side until deeply charred and tender. Transfer them to a serving platter.
04 - While grilling, whisk together feta, Greek yogurt, lemon juice, grated garlic, olive oil, and fresh dill in a bowl until creamy with slight texture.
05 - Arrange the charred vegetables on a platter and drizzle generously with the feta-yogurt dressing to create a snowy effect.
06 - Sprinkle toasted pine nuts and chopped parsley over the top. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The vegetables get deeply caramelized in minutes, tasting nothing like raw veggies but smoky and complex.
  • One creamy dressing does all the heavy lifting, making this feel restaurant-quality without any fuss.
  • It works hot, warm, or at room temperature, which means you can prep ahead and still impress.
02 -
  • If vegetables release water while sitting, don't panic—pour it off so the dressing doesn't get watery, and serve within an hour or the charring starts to soften.
  • The dressing can be made an hour ahead and chilled, but bring it back to room temperature before serving so the flavors bloom again.
  • Don't be afraid of true char marks—they taste bitter-sweet and smoky, which is exactly what makes this better than just roasted vegetables.
03 -
  • Cut vegetables to roughly the same thickness so they finish cooking at the same time; thin zucchini coins and thick eggplant slices will never cooperate.
  • If using a grill pan indoors, open a window—the smoke is real, but the smell of charred vegetables is worth it.
  • Toast your pine nuts in a dry pan for 2 minutes just before serving so they're warm and smell incredible, which somehow makes everything taste better.

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