Layered grilled summer vegetables served with a cool basil yogurt sauce.
100 gGreek Yogurt
260 gZucchini
220 gEggplant
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220 gTomatoes
140 gBell Pepper
15 gBasil
1 tbspLemon Juice
1.5 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Slice zucchini, eggplant, tomatoes, and bell pepper into stackable pieces.
Brush vegetables with cooking oil, season with salt and black pepper, and grill for 4 minutes per side.
Blend Greek yogurt with basil, lemon juice, salt, and black pepper.
Stack the grilled vegetables in layers and spoon basil yogurt over the top.