The art of a healthy, happy life

Grilled Vegetables & Tzatziki

This is my go-to dinner whenever I feel uninspired. It’s absolutely delicious and it makes me feel like I’m back in the Mediterranean – which is always a good thing! The vegetables and tzatziki are very easy to prepare, but the grilling can take about 1/2 an hour, depending on how many vegetables you have and the size of your grill (I use a large George Forman). I hope you enjoy this meal as much as I do!

 

 

INGREDIENTS (serves 2, with leftovers…maybe)

  • one medium eggplant
  • two large zucchini
  • two red bell peppers
  • two green bell peppers
  • two portabella mushrooms
  • one medium vidalia onion
  • 1/4 cup olive oil
  • 1 teaspoon oregano

 

DIRECTIONS

  1. Wash and cut vegetables into slices.
  2. Mix olive oil and oregano and brush the mixture onto the grill (if you’re using something like a George Foreman).  You can also brush the oil mixture directly onto the vegetables if you don’t mind a slightly higher fat content because the vegetables absorb more oil.
  3. Place vegetables on the grill and allow them to become a bit charred.  They should be cooked until very tender.
  4. Place the vegetables on a platter and serve.

 

FOR THE TZATZIKI

Tzatziki is a traditional Greek sauce that is eaten at many, if not most, meals.  It is usually made out of yoghurt or sour cream, but in this recipe, I am using a vegan sour cream that provides an equally delicious taste.  If you’re going to use yoghurt, make sure it’s a plain Greek-style yoghurt which has a thicker texture than regular varieties.

INGREDIENTS

  • 1/2 large cucumber, peeled and cored
  • 1 large clove of garlic, minced
  • 2 teaspoons lemon juice
  • sea salt, to taste
  • 2 cups vegan sour cream
  • 2 teaspoons fresh or dried dill

 

DIRECTIONS

  1. Grate cucumber into a bowl
  2. With clean hands, squeeze as much of the juice out as possible. Discard the juice and keep the flesh.
  3. Add garlic, lemon juice, dill and sour cream to the grated cucumber and mix well.
  4. Add 1/2 teaspoon sea salt, mix and taste.  Add more salt if needed.

 

[learn_more caption="Quick Tips" state="open"] 1) I usually don’t eat a starch with this meal because the vegetables are so filling. If you’re not so sure that you’ll be full, grilled sweet potatoes make a delicious pairing. Brown rice or quinoa are also good choices.

2) Salting an eggplant (especially a large one) is a good way to get rid of any bitter taste. It’s not required but recommended that once you’ve sliced the eggplant, you put it in a colander and sprinkle salt over all the slices. After an hour, wash all the slices well to remove the salt. Pat them dry with a paper towel. They are now ready to cook. [/learn_more]

 

 

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