Grilled Veggies with Creamy Harissa Drizzle
- 1 eggplant
- 1 summer squash
- 1 zucchini
- 1 bell pepper
- 1 tablespoon olive oil
- ½ cup chopped fresh cilantro
- Salt & pepper to taste
For Harissa Drizzle:
- 1 cup plain greek yogurt
- 1 tablespoon fresh squeezed lemon juice
- ½ teaspoon Morton & Bassett Garlic Powder
- ½ teaspoon Morton & Bassett Harissa
- Salt & pepper to taste
Chop zucchini, eggplant, summer squash, and bell pepper into ¼ inch thick pieces.
Lay chopped veggies on a baking tray and drizzle in olive oil, salt and pepper. Toss to coat evenly.
Grill veggies either directly on grill or in a veggie grill basket, about 10-15 minutes until tender.
Mix up the Harissa sauce and drizzle over veggies. Top with cilantro and lemon zest. Enjoy!
