Vegetable Kebabs with Herb Yogurt Dip

Perfect for grilling or roasting, these kebabs are a fun and flavorful dinner.

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Ingredients:

• For the Kebabs:

  • 1 zucchini, cut into chunks

  • 1 red bell pepper, cut into chunks

  • 1 yellow bell pepper, cut into chunks

  • 1 cup cherry tomatoes

  • 8-10 mushrooms (button or cremini)

  • 1 red onion, cut into chunks

  • 3 tbsp olive oil

  • Juice of 1 lemon

  • 2 garlic cloves, minced

  • 1 tsp dried thyme or rosemary

  • Salt and pepper to taste

• For the Herb Yogurt Dip:

  • 1 cup plain yogurt (or dairy-free alternative)

  • 2 tbsp fresh herbs (parsley, dill, or cilantro), chopped

  • 1 garlic clove, minced

  • Juice of 1/2 lemon

  • Salt and pepper to taste

Method:

1. Prepare the Kebabs:

   • In a large bowl, combine olive oil, lemon juice, minced garlic, thyme or rosemary, salt, and pepper. Add the chopped vegetables and toss to coat.

   • Thread the vegetables onto skewers (if using wooden skewers, soak them in water for 30 minutes first).

2. Cook the Kebabs:

   • Grill the kebabs on a preheated grill or roast in the oven at 400°F (200°C) for 15-20 minutes, turning halfway through, until the vegetables are tender and slightly charred.

3. Make the Dip:

   • In a small bowl, mix yogurt, fresh herbs, minced garlic, lemon juice, salt, and pepper.

4. Serve:

   • Serve the kebabs warm with the herb yogurt dip on the side.