Chargrilled Vegetables with Lemon Yogurt Dressing

There are not many people in my circle of relatives and friends that would choose boiled vegetables above a pizza or a steak. Let’s face it. We all know vegetables are good for us but we just don’t seem to eat as much as we should. Here enters my Chargrilled Vegetables with Lemon Yogurt Dressing. When Peter and I first married, the only vegetables we bought were the ones that made a Greek Salad or Asian Stir-Fry. Tomatoes, cucumber, onion, capsicum, bok choy, sprouts. That’s it. I’m so embarrassed to say that (enter emoji slapping my forehead LOL).

This was partially because Peter didn’t like to eat vegetables and partially because we were only 23, newly married and pizza, Vietnamese cuisine and steak was LIFE! The problem was that the weight started piling on… and even though we never really worried about that, I knew our insides wouldn’t be looking too good either. So I began cooking vegetables differently. Rather than boiling, I would cook them on the BBQ, in the oven, in curries, hidden in pasta meals and even raw. It was a whole new mouth and tastebud experience for us. I mean I always ate vegetables but Peter didn’t even consider adding them to his plate. Now not only does he eat vegetables first, he will often ask me to grill or bake a batch for lunch! What I realised was that vegetables are amazing slightly cooked, which seals in the flavour and keeps them crisp. Growing up, most Greeks boiled everything till it was soggy and grey and hence the bland taste. Not that there is anything wrong with that but it was not appealing to us both.

The flavours that explode in your mouth with a vegetarian meal such as this is mind-blowing. I mean…who doesn’t like charring food? The smokiness combined with the sweet vegetables and tangy dressing is scrumptious. A perfect meal for lunch or as a side dish to any dinner, I am sure you’ll be making this again.

My daughter also loves this recipe as she is a vegetable lover (thank goodness) but I’m still struggling with my son. Yes, I do hide veggies in food but I’m over that now as he is 8 years old and too smart to fall for it. When I feel he needs a good boost of veggies, I make my Pastry-Less Spanakopita which is PACKED with spinach and herbs and he loves that, But for now my mission is to get him to eat from a platter like this (once again enter emoji slapping my forehead LOL).

Let me know what you think, take photos, tag me or even email me with your thoughts. Enjoy.

Margaret x


100g curly kale, stem cut out / removed

350g or 2 bunches broccolini

1 medium sweet potato, thinly sliced

1 red capsicum, sliced into strips

handful of fresh mint leaves

handful of roasted pine nuts

olive oil spray


2 tbs greek style yogurt (dairy or dairy free)

2 tbs lemon juice

2 tbs extra virgin olive oil


optional: 1 tsp unhulled tahini

  1. Preheat the BBQ

  2. Spray with the olive oil all the vegetables and make sure you spray the sweet potato on both sides.

  3. Spread over BBQ and cook until grill marks appear, then turn over / rotate.

  4. Place vegetables onto platter once cooked. Make sure once the Kale is charred that you tear it into smaller, more manageable pieces before placing onto platter.

  5. Prepare dressing by whisking all ingredients in a deep bowl until combined and a thick consistency.

  6. Add the dressing to a dipping bowl and place next to the vegetables, while still drizzling a few drops over some of the vegetables.

  7. Sprinkle with mint leaves and pine nuts, sea salt and pepper.

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