Grilled Zucchini & Veggie Board Recipe
by: Kate McMillan
Cook Time
10 minutes
Prep Time
10 minutes
Yield
serves 6–8
Total Time
10 minutes
Prep Time
10 minutes
Yield
serves 6–8
summary
This lovely vegetarian summer appetizer comes together quickly. When you don’t want to turn your grill on for a smaller project, the Lodge cast iron double grill is the perfect solution. Just be sure to get the grill very hot so that you get those nice grill marks.
ingredients
- Tzatziki Ingredients
- ½ English cucumber
- 1 cup plain whole Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 small clove garlic, grated
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon chopped fresh dill
- ½ teaspoon salt
- Vegetable Board Ingredients
- 2 zucchini
- 2 tablespoons extra virgin-olive oil
- 1 tablespoon fresh lemon juice
- Kosher salt and freshly ground black pepper
- 1 yellow bell pepper, cored seeded and sliced
- 1 small bunch radish, trimmed and halved
directions
- To make the tzatziki, finely grate the cucumber and then place it in a clean kitchen towel. Tightly squeeze the towel to get rid of as much water as you can. Transfer to a mixing bowl and add the yogurt, lemon juice and zest, garlic, olive oil dill and ½ teaspoon salt. Stir to combine and transfer to a serving bowl. Chill until ready to serve.
- Cut the zucchini into ¼-inch thick slices on the bias. Toss the zucchini in a mixing bowl with the olive oil and lemon juice and season generously with salt and pepper.
- Warm a Lodge skillet over high heat. Once it is very hot, add the zucchini and grill until just fork tender and with nice grill marks, about 5 minutes per side.
- To assemble, place the dip onto a serving platter and arrange the grilled zucchini, yellow pepper and radish. Serve at once.
notes
We love the combo of grilled zucchini with cold crisp raw vegetables, but you could also grill yellow squash and fennel.
Do not use low-fat yogurt for this grilled zucchini and vegetable board recipe as it is too thin.
It is important to get all the water out of the cucumber so your dip isn’t watery.
English cucumbers are perfect for tzatziki as they have very tiny seeds. But if you can’t find one, you can use a regular cucumber: Just slice it in half, lengthwise, and use a spoon to get rid of the seeds.
