Perfect for any barbecue menu, this updated take on summer grilled veggies is served with a rich and tangy yogurt spread.
Recipe tags: sofrito base, easy difficulty, app, vegetarian, grilling
Ingredients
| Quantity | Ingredient |
|---|---|
| ¼ cup | olive oil, divided |
| 2 tbsp | Better Than Bouillon® Sofrito Base |
| 2 | red bell peppers, quartered |
| 2 | zucchini, cut lengthwise into 1/4-inch slices |
| 1 | red onion, sliced into 1/4-inch rounds |
| 1 | bunch asparagus, woody ends trimmed |
| 1 cup | plain Greek yogurt |
| 1 tbsp | lemon zest |
| 1 tbsp | finely chopped fresh dill |
| 1 tbsp | finely chopped fresh basil |
| 1 tbsp | finely chopped fresh parsley |
Directions
Preheat grill to medium-high heat; grease grates well.
In medium bowl, whisk together 3 Tbsp olive oil and Culinary Collection Sofrito. Brush some oil mixture over red peppers, zucchini and onion. Add asparagus to remaining oil mixture in bowl and toss to coat.
Grill vegetables, turning occasionally, for 6 to 8 minutes or until grilled-marked and tender.
Arrange grilled vegetables on serving platter. Transfer yogurt to small serving bowl and arrange bowl on platter. Drizzle vegetables with remaining oil. Sprinkle with lemon zest, dill, basil and parsley.
Tip: To thicken plain yogurt to the consistency of Greek yogurt, drain it in cheesecloth-lined or coffee filter–lined strainer for at least 2 to 3 hours in refrigerator. For an even thicker mixture, drain covered in refrigerator for 8 hours.