Grilled Vegetables with Beetroot and Tzatziki

This recipe highlights the earthy sweetness of beetroot and the bright flavors of summer vegetables, all brought together with the creamy tang of tzatziki.

Yields: 4 servings Prep time: 20 minutes Cook time: 25 minutes

Ingredients:

• For the vegetables:

  • 2 medium beetroots, peeled and cut into wedges

  • 2 courgettes, sliced lengthwise

  • 1 red onion, cut into wedges

  • 1 red bell pepper, deseeded and cut into chunks

  • 2 tablespoons olive oil

  • 1 tablespoon balsamic vinegar

  • 1 teaspoon dried oregano

  • Salt and pepper to taste

• For the tzatziki:

  • 1 cup Greek yogurt

  • 1/2 cucumber, grated and squeezed dry

  • 1 clove garlic, minced

  • 1 tablespoon lemon juice

  • 1 tablespoon chopped fresh dill

  • Salt and pepper to taste

Equipment:

• Large bowl

• Grill pan or outdoor grill

Instructions:

Prepare the vegetables:

1. In a large bowl, toss the beetroot, courgettes, red onion, and bell pepper with olive oil, balsamic vinegar, oregano, salt, and pepper.

Grill the vegetables:

1. Heat a grill pan over medium-high heat or prepare an outdoor grill.

2. Grill the vegetables in batches, turning occasionally, until tender and slightly charred. The beetroot will take the longest, about 15-20 minutes, while the other vegetables will cook more quickly.

Make the tzatziki:

1. While the vegetables are grilling, combine the Greek yogurt, grated cucumber, minced garlic, lemon juice, and dill in a bowl. Season with salt and pepper to taste.

Serve the dish:

1. Arrange the grilled vegetables on a platter.

2. Serve with a generous dollop of tzatziki.