TLC Cooking "Emeril's Grilled Vegetables with Yogurt Feta Dressing"

Emeril's Grilled Vegetables with Yogurt Feta Dressing

YIELD 6 servings

INGREDIENTS

Grilled Vegetables:
4 bell	peppers of assorted colors
1 cup	olive oil, divided
1 large	globe eggplant, cut into 1/3-in rounds, sprinkled with salt and placed on cookie
rack to drain for 15 minutes, and lightly patted dry
1 large	zucchini, cut on diagonal into 1/3-inch slices
1 large	yellow squash, cut on diagonal into 1/3-inch slices
2 medium	red onions, cut into 1/2-inch crosswise slices
Kosher salt and freshly ground black pepper
Yogurt Feta Dressing for serving
Dressing:
4 ounces	feta cheese, crumbled
4 ounce	cream cheese, softened
1/2 cup	Greek style yogurt
2 tablespoons	minced green onion tops
1 tablespoon	minced fresh mint
2 teaspoons	lemon juice
1 ½ teaspoons	minced garlic
1 teaspoon	olive oil
1 teaspoon	finely grated lemon zest
1/2 teaspoon	salt, or more to taste, depending on the saltiness of the feta
1/8 teaspoon	cayenne

(held together with toothpicks)

PREPARATION:

Grilled Vegetables:

Preheat grill or grill pan to medium high. Brush all sides of the peppers with some of the olive oil. Grill, turning occasionally, until blistered and lightly charred on all sides. Place in a bowl and cover tightly with plastic wrap. Set aside to steam while you grill the remaining vegetables.
Brush both sides of the eggplant, zucchini, yellow squash, and red onion slices with olive oil and place on a large baking sheet or platter. Season with salt and pepper. Grill vegetables until lightly charred on the edges and nicely marked on both sides, from 10 to 15 minutes. Transfer grilled vegetables to a platter and set aside. Slide skins off of the bell peppers and discard core and seeds. The peppers should separate into nice wide strips. You may rinse the peppers in a little water if necessary to remove any excess charred skin. Transfer to the platter with the other vegetables. Serve with Yogurt Feta Dressing.

Dressing:

Combine the feta cheese, cream cheese, yogurt, green onions, mint, lemon juice, garlic, olive oil, lemon zest, salt, and cayenne and stir to blend well. Cover with plastic wrap and refrigerate for at least 1 hour or up to overnight to allow flavors to blend.
Editor's Note: Look for organic dairy, and organic, locally-grown vegetables, or try growing your own.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Gettin' Kind of Saucy Episode of Emeril Green.
WATCH VIDEO: Emeril Recipes

This recipe appears in: Vegetarian

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