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Categories:
carrots clove garlic extra-virgin olive oil yogurt lemon fresh basil kosher salt black pepper artichokes extra-virgin olive oil eggplants carrots kosher salt black pepper
Viewed: 62 - Published at: 7 years agoIngredients
- 1/2 lb. carrots (orange, red, or yellow)
- 2 clove garlic
- 3 tbsp. extra-virgin olive oil
- 1 1/2 c. reduced-fat Greek yogurt
- Grated zest and juice of 1 lemon
- 2 tbsp. chopped fresh basil
- 1/4 tsp. kosher salt
- 1/4 tsp. Black pepper
- 8 baby artichokes
- 1/4 c. extra-virgin olive oil
- 8 baby eggplants
- 8 baby carrots
- 8 baby summer squash
- 1 tsp. kosher salt
- 1 tsp. Black pepper
Method
- Tzatziki: Gently stir together all ingredients in a medium bowl until combined; transfer to a serving bowl.
- Let stand at room temperature while preparing vegetables.
- Meze: Place a steaming basket in a large saucepan with a tight-fitting lid; fill with 1 inch of water and bring to a boil.
- Remove tough outer leaves from artichokes and cut 1/2 inch off the tops.
- Trim stem ends and lightly peel.
- Place artichokes, stem ends up, in steaming basket.
- Cover; steam until tender, about 12 minutes.
- Remove artichokes with tongs to a cutting board and cool.
- Halve artichokes lengthwise.
- Prepare an outdoor gas grill or prepare coals for a charcoal grill for direct grilling over medium-high heat.
- Brush cooking grates clean; oil grill rack.
- Lightly brush vegetables with oil and grill, in batches, 4 to 8 minutes, turning frequently, until just tender.
- Transfer vegetables to a platter and season with salt and pepper.
- Serve with carrot tzatziki.
