This colorful grilled vegetable platter with a refreshing yogurt-mint sauce is an easy, elegant summer side dish. Tender asparagus, zucchini, yellow squash, red onion and bell peppers are charred on the grill and served with a simple Greek yogurt dip flavored with fresh mint and garlic. It pairs beautifully with grilled proteins, can be offered as a light main or appetizer, and works well on a buffet or as part of a picnic spread.
Grilled Vegetables with Yogurt Mint Sauce
Grilled vegetables are one of the most versatile side dishes for summer. They complement anything from simple grilled chicken or salmon to more elaborate mains, and they make a bright addition to a charcuterie or crudités board. The smoky char from the grill enhances the natural sweetness of the vegetables while the cool, tangy yogurt sauce balances the flavors.
The yogurt-mint sauce is very simple to prepare: Greek yogurt, fresh mint, garlic and a drizzle of olive oil. Using plain Greek yogurt gives the dip a thick, creamy texture without added sweetness, making it an ideal pairing for savory grilled vegetables. Fresh spearmint or peppermint from the garden adds a bright, sweet note, but chives or parsley are suitable alternatives if mint is not available.
Why Choose Organic Dairy?
- Better nutrition: Milk from pasture-raised cows often contains higher levels of beneficial fats like Omega-3s and conjugated linoleic acid (CLA), and some research suggests organic produce can offer nutritional advantages.
- Lower pesticide exposure: An organic diet has been shown to reduce pesticide residues in children and adults.
- Environmental benefits: Organic farming focuses on soil health and avoids persistent toxic chemicals that can harm water, air and ecosystems.
- Healthier communities: Farmers, neighbors and local wildlife are less exposed to potentially harmful herbicides and pesticides.
- Pollinator protection: Organic practices tend to be better for bees and other pollinators.
The yogurt dipping sauce can be made a day ahead and refrigerated for 3 to 4 days. Preparing components in advance makes serving easier when you’re entertaining.
Vegetable Suggestions and Variations
Feel free to swap or add vegetables to suit what’s in season or what you have on hand: eggplant, baby carrots, cherry tomatoes, mushrooms, or broccolini all work well. Cut vegetables evenly for consistent grilling, and brush lightly with oil and lemon before charring.
Serving Ideas
Arrange the grilled vegetables on a large platter and spoon the yogurt-mint sauce in a small bowl at the center or along the side. Garnish with extra fresh mint or a squeeze of lemon. Serve with crusty bread, quinoa, or a grain salad for a more substantial meal. Leftovers store well and can be tossed into salads, grain bowls, or wrapped in pita with the dressing.
More Grilled Vegetable Ideas
- Grilled Veggie Towers with Mozzarella
- Honey Balsamic Grilled Chicken and Vegetables
- Grilled Vegetable and Shrimp Bowl
- Grilled Brussels Sprouts with Balsamic Glaze
Grilled Vegetable Platter with Yogurt Mint Sauce — Recipe
Yield: 4 servings • Prep: 15 mins • Cook: 10 mins • Total: 25 mins
Ingredients
- 1 cup plain 0% Greek yogurt
- 1/4 cup fresh chopped mint, divided
- 2 cloves garlic, minced, divided
- 1 teaspoon extra-virgin olive oil (plus 2 tablespoons for vegetables)
- Salt and black pepper, to taste
Vegetables
- 2 large red or orange bell peppers, seeded and cut into 1-inch pieces
- 1 red onion, sliced into 1/4-inch thick rounds
- 1 pound asparagus, trimmed
- 1 yellow squash, sliced diagonally 1/4-inch thick
- 1 large zucchini, sliced diagonally 1/4-inch thick
- 2 tablespoons lemon juice
- 1 teaspoon dried za’atar (or preferred seasoning)
- 1/2 teaspoon kosher salt (or to taste)
- 1/4 teaspoon ground black pepper
Instructions
- Make the yogurt-mint sauce: In a small bowl, combine the Greek yogurt with half of the chopped mint, half of the minced garlic, 1/4 teaspoon salt and a pinch of black pepper. Transfer to a serving bowl, drizzle 1 teaspoon olive oil over the top and garnish with extra mint.
- Prepare the grill: Heat the grill or a grill pan to medium-high and lightly oil the grates so vegetables don’t stick.
- Season the vegetables: In a large bowl, toss the bell peppers, red onion, asparagus, yellow squash and zucchini with 2 tablespoons olive oil, lemon juice, the remaining minced garlic, za’atar, 1/2 teaspoon salt and pepper to taste.
- Grill the vegetables: Arrange vegetables on the grill and cook, turning occasionally, until they are lightly charred and tender, about 6 to 10 minutes depending on thickness.
- Serve: Arrange the warm vegetables on a platter with the yogurt-mint sauce alongside. Sprinkle the remaining chopped mint over the vegetables and sauce before serving.
Nutrition (per 1/4 of recipe, approximate)
Calories: 196 • Protein: 11 g • Carbohydrates: 21 g • Fat: 9.5 g • Fiber: 6 g • Sugar: 10 g • Sodium: 168 mg
Tips
- Cut vegetables into even pieces for uniform cooking.
- If using softer vegetables like tomatoes, grill them in a basket or on skewers to prevent falling through the grates.
- The yogurt dip keeps well for several days in the refrigerator—use it on salads, bowls, or as a sandwich spread.
Disclosure: This post was sponsored by Stonyfield. Thank you for supporting the brands that help make recipe development possible. All opinions are my own. Photo credit: Jess Larson.