Grilled Veggies Three Ways! Tell Me Your Recipe For Grilling.

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Comment by EmmaDear on July 19, 2009 at 1:55pm

Oh my! Thanks for submitting the recipe Kathryn. Yuuuumy!

I've had this before! The only difference is instead of plain yogurt, it was accompanied by Tzatziki (Greek cucumber and yogurt) and placed into a gyro. The gyro is usually too much bread; and so, I like eating the grilled eggplant and peppers alone with the Tzatziki sauce.

I've never made it before. I haven't a clue as to why I haven't either. I will now. You've inspired me!


I have a Main apple sea salt or Mediterranean garlic infused sea salt that I'll top using your recipe! If you haven't done so.. have fun with the different flavours of salt from about the world. I was introduced to the different aromas and flavours of salt at an event called the Spruce Goose Wine Festival in Long Beach, CA.

You can find salts that are infused with different aromas like rosemary, smoke (similar to bacon), regional garlics or onions, Rose salt from the Andes of Peru, Saffron infused, Bali Reef Salt etc. You can buy them anywhere online. Just compare prices before purchasing. Some online retailers charge an arm and a leg for some salts.


Tzatziki - Greek Appetizer Sauce - (pronounced dza-DZEE-kee)
2 cups of thick Greek yogurt or plain yogurt
4 to 10 cloves of garlic, finely chopped
1/2 cup of diced or grated cucumber
1 tablespoon of olive oil
2 teaspoons of lemon juice

Greek and Turky regional variations includes 1 or 2 tablespoons of finely chopped fresh dill or fresh mint. I like it with dill but, either can be omitted.

Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Serve well chilled.

I'll definitely make your recipe. I haven't been growing eggplant but, I have tons of zucchini. I get my eggplant from my local farmers market in the Los Angeles area. There's a backyard farmer there who grows picture perfect eggplant.

I'm a big fan of Moussaka and Ratatouille. I just purchase eggplant from him but, use my own lovely Italian squash - zucchini that I'm grandly proud of.

Thanks again Kathryn, most appreciated.

Emma

Comment by Kathryn on July 19, 2009 at 4:35am

Heres a recipe that you might like not grilled but just as good and healthy

couple of eggplants-peppers various kinds-15 onions and add some of your grilled zuchinnis

roast the veggies and onions in thier skins.
when cooked take off the skins.
roughly chop the eggplants and salt.
slice the peppers.
roughly chop the onions and salt.

you will put all on a tray and squeeze over lemon you eat this cold serve with a green salad and yogurt.