Grilled Veggie Skewers With Herby Yogurt Sauce
Prep Time:
35 minutes
Cook Time:
36 minutes
Servings:
3 Servings
Ingredients
  • 1 cup plain yogurt
  • 1 teaspoon extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 clove garlic, peeled and minced
  • ½ teaspoon minced mint
  • 2 teaspoons minced parsley
  • ⅛ teaspoon salt
  • 1 pinch black pepper
  • ½ medium zucchini, sliced into ½-inch rounds
  • 1 small corn on the cob, shucked and sliced into ½-inch rounds
  • 1 red bell pepper, cut into 1 ½-inch squares
  • 6 medium cremini mushrooms
  • 6 medium cherry tomatoes
  • ½ small head of cauliflower, separated into florets
  • Avocado oil (or another neutral cooking oil), for brushing
  • Salt, to taste
  • Black pepper, to taste
Directions
  1. To make the yogurt sauce, in a bowl, stir together the yogurt, olive oil, lemon juice, garlic, mint, parsley, salt, and pepper until well combined. Set aside in the refrigerator.
  2. Moving onto the skewers, if using bamboo skewers, presoak them in water for 30 minutes to prevent burning. Then thread the vegetables (one of each on each skewer), skewering similar-sized vegetables together.
  3. Lightly brush oil on all sides of the veggie skewers and season with salt and pepper. Set aside.
  4. Preheat a cast-iron grill pan for about 5 minutes over medium-high heat.
  5. Add 3 of the skewers to the pan without them overlapping or touching.
  6. Cover the pan with a lid and cook the skewers for 15 to 20 minutes, turning the skewers with tongs every 3 to 4 minutes, until the vegetables are tender and lightly charred.
  7. Repeat with the remaining skewers.
  8. Serve warm with the yogurt sauce.