Grilled Vegetables with Harissa Yogurt

For the veggies:

  • 1 medium eggplant
  • 1 large zucchini
  • 1 red pepper
  • 1 red onion
  • 4-5 Tbsp olive oil
  • Kosher salt and fresh cracked black pepper

For the yogurt:

  • 1 cup strained greek yogurt
  • 1 Tbsp harissa
  • 2 Tbsp olive oil
  • 1 tsp brown sugar
  • Kosher salt and fresh cracked black pepper

Preheat your grill to high.  Prepare your veggies by cutting the eggplant and zucchini into large 1/4 inch slabs, the pepper into quarters and the onion into 1/4 inch rings.  Place them on a tray and drizzle them with olive oil. Season them generously with salt and pepper.  Place the veggies on the grill and cook them until they are soft and cooked through with nice black grill marks on each side.  Transfer them to a platter.

Combine all ingredients and mix well.  Season to taste with salt and pepper.  Serve drizzled over the grilled veggies.

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