Ingredients:

  • 5 cups (360g) Full-Fat Greek Yogurt
  • 1/2 cup packed Fresh Mint Leaves, finely chopped
  • 2 Tablespoons Freshly Squeezed Lemon Juice
  • 1 medium Garlic Clove, finely minced or grated
  • 1 Tablespoon Extra Virgin Olive Oil (for Raita)
  • 1/2 teaspoon Fine Sea Salt (for Raita)
  • Pinch Black Pepper (for Raita)
  • 2 medium Courgettes (Zucchini), sliced lengthwise 1/2 inch thick
  • 1 large Aubergine (Eggplant), sliced lengthwise 1/2 inch thick
  • 2 large Bell Peppers (Red and Yellow), cut into quarters
  • 1 large Red Onion, cut into 1/2 inch thick rings
  • 1 bunch Asparagus Spears, woody ends trimmed
  • 1/4 cup Extra Virgin Olive Oil (for Marinade)
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Smoked Paprika
  • 1 teaspoon Fine Sea Salt (for Marinade, plus extra for salting aubergine)
  • 1/2 teaspoon Black Pepper (for Marinade)

Instructions:

  1. Prepare the Raita: Whisk together the Greek yogurt, chopped fresh mint, lemon juice, minced garlic, and 1 tablespoon of olive oil in a medium bowl.
  2. Season the Raita: Stir in the salt and pepper. Taste and adjust the seasoning—it should be bright and zingy. Cover and refrigerate for a minimum of 15 minutes.
  3. Salt the Aubergine: Lay the aubergine slices on paper towels and sprinkle lightly with salt. Let them sit for 10 minutes, then blot away any moisture.
  4. Prepare Remaining Vegetables: Slice the courgettes, peppers, and red onion as specified. Trim the asparagus.
  5. Create the Marinade: In a large bowl, whisk together the 1/4 cup olive oil, oregano, smoked paprika, remaining salt, and pepper.
  6. Marinate: Add all the prepared vegetables (including the blotted aubergine) to the marinade and toss thoroughly until lightly and evenly coated. Marinate for 5–10 minutes.
  7. Preheat the Grill: Heat your grill or grill pan to medium-high heat until the surface is hot enough to achieve proper charring.
  8. Grill in Batches: Lay the vegetables on the hot grill, ensuring not to crowd the cooking surface.
  9. Cook Times: Grill Aubergine and Courgette for 3–4 minutes per side; Peppers and Onions for 5–6 minutes per side; and Asparagus for 2–3 minutes total, until deeply charred and tender.
  10. Assemble and Finish: Remove the grilled vegetables and arrange them on a large serving platter. Drizzle with a touch more extra virgin olive oil, garnish with fresh mint leaves, and serve the chilled Raita alongside.