During the busy summer season when we have zucchini, summer squash, fennel, peppers, and eggplant exploding out of our fridge, we make a very easy grilled dish with a side of garlicky yogurt sauce with fresh herbs to fill our bellies.

Vegetables:

• Zucchini, summer squash, and/or eggplant, sliced in half the long way
• Fennel, trim off bulb and slice in half, but keep the core intact
• Pepper, small, keep whole or bell peppers, deseeded and cut in half
• Olive oil

Sauce:

• 1 cup yogurt
• 1 clove of garlic, minced
• pinch of salt

Garnish:

• 2 tbsp fresh dill and mint, chopped
• Salt and Pepper

Mix the sauce together and set aside to let the flavors combine. Place all the veggies on a platter and drizzle with olive oil. Heat the grill to medium/high heat. Place the veggies over the heat and close the lid for 1-2 minutes. Open and flip to grill the other side for 1-2 minutes. Move to indirect heat for 5-7 minutes, flipping as needed, until tender. Remove from heat and place on a platter. Drizzle yogurt sauce over veggies. Sprinkle salt, pepper, and fresh herbs and serve.