- 1 medium zucchini, ends trimmed and sliced in half lengthwise
- 1 small eggplant, ends trimmed and quartered lengthwise
- 2 peppers, cored and cut in half
- 2 cloves garlic, minced
- 2 T. olive oil
- 1 T. red wine vinegar
- Salt and pepper, to taste
- 1 medium tomato, cut into wedges
- ½ medium cucumber, sliced into coins
- ½ c. hummus
- ½ c. Greek yogurt
- ½ c. pitted kalamata olives
Place the zucchini, eggplant, and peppers in a shallow dish. Combine the next 5 ingredients (minced garlic through salt and pepper) to make a marinade. Add the marinade to the shallow dish and turn the vegetables to make sure everything is evenly coated. Allow the vegetables to marinate while you prepare the grill.
Prepare the grill for medium, direct cooking. Once ready, place the vegetables on the grill (use a grill plate or pan if worried about the pieces falling through the grate) and grill for 6-8 minutes per side or until the vegetables are cooked through and the edges are a little charred. Remove to the shallow dish and slice into bite-sized pieces.
To assemble to the bowls, place the grilled vegetables in the center and ring the edges with the cucumber, tomato, hummus, and Greek yogurt. Add the olives on top and serve.
- Yields: 2 servings
- Preparation Time: 30 minutes