Piri Piri Grilled Vegetable Platter with Yogurt Drizzle

• 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
• Salt and black pepper

For the drizzle

• ½ cup plain Greek yogurt
• 2 tbsp lemon juice
• 1 scoop Piri Piri
• Water, to thin

Prepare the vegetables

1. 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 and a pinch of salt and pepper.

Grill the vegetables and make the drizzle

2. 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. Add a teaspoon of water at a time until you reach your desired drizzle consistency.

Plate and enjoy

3. 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.