Grilled Summer Vegetables with Matcha-Yogurt Dressing

Serves 6 to 8



  • 1 cup plain Greek yogurt
  • 1 clove garlic, minced
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon matcha LOVE® Culinary Matcha
  • 1/2 teaspoon togarashi
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh mint

Vegetables for grilling:

  • 3 medium tomatoes, sliced ½-inch thick
  • 2 medium zucchinis, sliced ½-inch thick
  • 2 small eggplants, sliced 1/2 –inch thick
  • Extra-virgin olive oil, for brushing
  • Salt and freshly ground black pepper, to taste
  • Mint leaves, torn, for garnishing
  • 8 ounces fresh mozzarella, sliced


  1. Preheat the grill.

To make the dressing:

  1. In a medium bowl, blend together all the dressing ingredients. Cover and refrigerate until needed.
  2. Brush the vegetables with olive oil. Sprinkle with salt and pepper. Grill until nicely charred and very tender. Arrange on a serving platter, sprinkle with torn mint leaves and serve with the yogurt dressing on the side.
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