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Instructions |
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Preheat grill to hottest setting.
Coat potatoes, zucchini and onion in olive oil
and season with salt and pepper.
Place veggies on the grill, close the lid and
let cook 2-3 minutes. Check for good char marks
before flipping the zucchini and onion - the
potatoes you can kind of just roll around a
bit.
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Place the lemon, cut side down onto the grill.
Cook the vegetables until tender (use a knife to
test some of the larger potatoes). Cook the lemon
until nicely charred and juicy looking.
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Give the herbs a quick toss in oil and place on
the grill, gently pressing them down. Cook for
about 30 seconds and flip - you want them to just
start charring but not to burn.
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Cut the zucchini into pieces the size of the
potatoes, cut the onion slices into quarters
and toss together in a serving bowl with
additional salt and pepper.
Chop the herbs finely and whisk into the yogurt
along with the charred lemon juice. Season with
salt and pepper to taste.
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Serving
Suggestions |
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You can either add the dressing to the vegetables or serve on the side.
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Originally Submitted
5/13/2016
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