Grilled Vegetables with Coriander-Yogurt Dressing

Step 1

Make the yogurt sauce by combining the yogurt, coriander, lime juice, garlic, hot sauce, salt and pepper in a bowl. Refrigerate until you need it.

Step 2

Brush the sliced courgette, yellow squash, aubergine, onions and mushrooms with olive oil and sprinkle with salt and pepper. Grill in batches until soft and tender, about 4 minutes per side.

Step 3

Arrange the grilled veggies on a platter and serve with the sauce.

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• 2 cups plain Greek yogurt

• 1/4 cup finely chopped fresh coriander

• Juice of 1 lime

• 1 clove garlic, grated

• 3 to 4 dashes hot sauce

• Salt and ground black pepper

• 4 courgette, cut into long slices

• 4 yellow squash, cut into long slices

• 1 aubergine, cut into long slices

• 2 red onions, peeled and sliced

• 12 cremini mushrooms, halved

• Olive oil, for brushing