Photo of Grilled vegetables with lemony chickpea dip by WW

Grilled vegetables with lemony chickpea dip

Total Time
30 min
10 min
20 min
Impress your dinner guests with this super-flavorful and beautiful appetizer that relies on many of the healthful ingredients of the Mediterranean, including chickpeas, yogurt and vegetables. While it's a great beginning to your meal, it also makes a brilliant side dish for chicken, fish or other meats. Vegetables dry out a little when they hit the heat so adding a light coat of cooking spray will keep them moister while adhering the salt to the vegetables and keep them from sticking to the foil. The foil will make for easier clean-up while protecting the vegetables from the flames.



15½ oz, rinsed and drained


1 clove(s), peeled

Plain fat free yogurt

6 oz


2 Tbsp

Lemon zest

1 tsp, grated

Fresh lemon juice

2 Tbsp

Ground cumin

1 tsp

Table salt

½ tsp


1 pound(s), ends trimmed

Uncooked eggplant

¾ pound(s), cut lengthwise into 1⁄2-inch-thick slices

Uncooked zucchini

1 medium, cut lengthwise into 1⁄2-inch-thick slices

Red bell pepper

2 large, seeded and cut into 1-inch-wide strips


½ pound(s), cut into 8 wedges, core left intact


  1. To make the dip, put the chickpeas and garlic in a food processor; pulse until chopped. Add the yogurt, tahini, lemon zest and juice, cumin, and 1⁄4 teaspoon of the salt; puree until smooth. Transfer to a serving bowl; set aside.
  2. Preheat the grill to medium or prepare a medium fire. Spray a vegetable grill topper with nonstick spray.
  3. Put the asparagus, eggplant, zucchini, bell peppers, and radicchio on a large sheet of foil. Spray with nonstick spray and sprinkle with the remaining 1⁄4 teaspoon salt; toss to coat well.
  4. Place as many vegetables as will fit in a single layer on the grill topper and place on the grill rack. Grill until lightly charred and tender, about 10 minutes. Arrange the vegetables in separate piles on a platter; keep warm. Repeat with the remaining vegetables. Serve hot, warm, or at room temperature with the dip. Yields 1⁄8 of vegetables and 1⁄4 cup dip per serving.