Grilled Vegetables with Yoghurt Dressing

This grilled assortment of vegetables makes the perfect side for a light summer dinner, or a for a heartier winter roast. The garlicky yoghurt dressing takes beautifully to the grilled flavours.


Serves 6

Preparation Time

Cook time

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For the Grilled Vegetables:

  • 2 aubergines
  • 8 small zucchinis
  • 2 red peppers
  • 2 yellow peppers
  • Olive oil
  • Salt and freshly ground black pepper

For the Yoghurt Dressing:

  • 250ml Greek-style yoghurt
  • 60ml lemon juice
  • 2 garlic cloves, finely chopped
  • 100ml olive oil
  • Salt and freshly ground black pepper


To make the Grilled Vegetables:

Slice the aubergines lengthwise into thin slices. Halve the zucchinis lengthwise. Slice the peppers into 3 – 4 cm strips. Brush all the vegetables with olive oil.

Heat a Le Creuset Toughened Non-Stick Ribbed Rectangular Grill. Arrange the aubergines in a single layer in the pan. Grill until brown on one side and turn over, then fry until soft. Remove from the pan and season with salt and pepper. Repeat this process with the zucchinis.

Grill the peppers on both sides and place into a bowl. Once all the peppers are fried cover the bowl with cling film and allow to stand until it comes to room temperature. Arrange all the vegetables on a serving platter.

To make the Yoghurt Dressing:

Mix all the ingredients for the dressing in a mixing bowl and drizzle over the grilled vegetables.