Picture a summer cookout where the vegetables get just as much attention as the meat. This marinade uses live-culture yogurt as its base, which tenderizes zucchini, peppers, and eggplant while a mix of dill and mint keeps the whole plate tasting bright. We lean on yogurt marinades a lot around here — see our Yogurt Marinated Grilled Chicken Skewers or Steamed Artichokes with Yogurt Dip for more.
Ingredients
- 1 cup plain whole-milk yogurt with live cultures
- 3 tbsp olive oil
- 2 cloves garlic, grated
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 2 tbsp chopped fresh dill
- 2 tbsp chopped fresh mint
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 2 zucchini, sliced lengthwise
- 1 eggplant, sliced into rounds
- 2 bell peppers, quartered
- 1 red onion, cut into wedges
Instructions
- Whisk together yogurt, olive oil, garlic, lemon juice, lemon zest, dill, mint, smoked paprika, salt, and pepper.
- Toss vegetables in the marinade, coating well. Let sit at room temperature for 30 minutes, or refrigerate up to 4 hours.
- Preheat a grill or grill pan to medium-high heat. Shake excess marinade off vegetables before grilling.
- Grill vegetables in batches, 3-5 minutes per side, until charred and tender.
- Arrange on a platter and serve warm, with extra fresh herbs scattered on top if you like.
Nutrition Facts (per serving)
| Calories | 210 |
| Total fat | 13g |
| Total carbohydrates | 18g |
| Dietary fiber | 6g |
| Protein | 7g |
| Sodium | 200mg |
Why This Is Good for Your Gut
Live-culture yogurt supplies Lactobacillus bulgaricus and Streptococcus thermophilus, strains shown to support lactose digestion and contribute to a balanced gut microbiota. The grilled vegetables round things out with a mix of soluble and insoluble fiber from zucchini, peppers, and onion, which keeps digestion moving and feeds a broad range of gut bacteria.
Grilled vegetables, finally getting the marinade they deserve.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
