Grilled Vegetables with Yogurt Herb Dip

Ingredients

• 1 red bell pepper
• 1 yellow bell pepper
• 1 Zucchini
• 1 bunch spring onions
• 1 bulb fennel
• 100 g oyster mushrooms
• olive oil (for brushing)
• 300 g yogurt
• 0.5 lemon (unpeeled)
• 1 Garlic clove
• 1 pinch sugar
• 0.5 tsp mustard
• Salt
• Pepper (freshly ground)
• 1 handful Arugula
• 4 basil sprigs
• Chives (to taste)

Instructions

1. 1.

   Set the oven to grill and preheat it. Brush a baking sheet with olive oil.

2. 2.

   Clean the bell peppers and cut into eighths. Slice the zucchini lengthwise, then cut into ~2 cm wide strips. Halve the spring onions lengthwise and cut into about three pieces each. Trim the fennel bulb, remove only the outer stalk, and quarter or eighth it. Clean the mushrooms, trimming stems if necessary.

3. 3.

   Season the vegetables with salt and pepper, brush with olive oil, and grill on the sheet in the oven for 5-10 minutes until golden brown, turning them halfway through.

4. 4.

   For the yogurt sauce, whisk together yogurt, grated lemon zest, ~1 tbsp fresh lemon juice, sugar, mustard, salt, and pepper. Adjust seasoning as needed.

5. 5.

   Finely chop the herbs and fold them into the sauce.