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1/2 cup plain yogurt, preferably light
1/4 cup chopped fresh dill
2 tbsp freshly squeezed lemon juice
2 tsp paprika
2 tsp garlic powder
4 tbsp olive oil
1 tsp salt
1 tsp ground black pepper
2 medium tomatoes
1 eggplant
1 red bell pepper
1 yellow bell pepper
1 red onion
In a large bowl, stir yogurt with dill, lemon juice and 1 tsp (5 mL) each paprika and garlic powder. In a small bowl, stir oil with remaining 1 tsp (5 mL) each paprika, garlic powder, salt and pepper.
Lightly oil grill and heat to medium-high. Meanwhile, slice each tomato into 4 thick rounds. Cut unpeeled eggplant into 1/2-inch- (1-cm-) thick rounds. Core and seed peppers, then slice into thick strips. Slice onion into 4 thick rounds. Stir oil-spice mixture, then lightly brush over vegetables (brushing eggplant last as it tends to absorb oil quickly). Place on grill. Depending on the size of your grill, you will probably have to cook in 2 batches.
Grill, uncovered, turning at least once, until lightly charred, about 6 to 8 minutes. Keep an eye on tomatoes as they cook quicker than other ingredients. Remove pieces as they are done and add to yogurt dressing. Toss to evenly coat. Taste and add a sprinkling of salt, if necessary. Arrange vegetables on a platter. Serve warm or at room temperature.
Calories 118, Protein 2.5g, Carbohydrates 12.5g, Fat 7.4g, Fibre 2.8g, Sodium 304mg.
Here's a new way to serve up fresh tomatoes and your favourite grilled vegetables and a creamy yogurt dressing. The veggies we used are a guideline--use the ones you love best.