Start up the grill for a crowd-pleasing platter of vegetables from the garden or farm stand. The smoky-sweet heat of Piri Piri FLAVRBOMBS™ adds a bit of char and vibrant flavor to every bite. Topped with a cooling, garlicky yogurt drizzle, it's the perfect accompaniment to any summer meal.
Piri Piri Grilled Vegetable Platter with Yogurt Drizzle
Michael Edwards
6
Mediterranean
Start up the grill for a crowd-pleasing platter of vegetables from the garden or farm stand. The smoky-sweet heat of Piri Piri FLAVRBOMBS™ adds a bit of char and vibrant flavor to every bite. Topped with a cooling, garlicky yogurt drizzle, it's the perfect accompaniment to any summer meal.
Ingredients
2 medium red onions, cut into ½-inch slices
2 red bell peppers, quartered
1 medium zucchini, cut into ½-inch slices
1 medium eggplant, cut into ½-inch slices
4 small tomatoes, halved
3 tbsp olive oil
4 scoops Piri Piri FLAVRBOMBS™
Salt and black pepper
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½ cup plain Greek yogurt
2 tbsp lemon juice
1 scoop Piri Piri FLAVRBOMBS™
Water, to thin
Directions
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Prepare a charcoal or gas grill for medium-high heat. On a large baking sheet, arrange the onions, peppers, zucchini, eggplant, and tomatoes. Brush everything with olive oil. Sprinkle the vegetables with 4 scoops of Piri Piri FLAVRBOMBS™ and a pinch of salt and pepper.
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Start with the onions and peppers, as they take longer. Grill for 4-5 minutes per side. As they are done, remove them to a serving platter. Next, grill the zucchini and eggplant for about 3-4 minutes per side. Finally, grill the tomatoes on one side only until heated through, about 5-6 minutes. While the veggies are grilling, prepare the drizzle. In a small bowl, whisk together the Greek yogurt, lemon juice, and 1 scoop of Piri Piri FLAVRBOMBS™. Add a teaspoon of water at a time until you reach your desired drizzle consistency.
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Arrange the grilled vegetables in rows on the platter. Just before serving, drizzle the yogurt sauce over the vegetables and serve warm or at room temperature.
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