Grilled vegetables with lemony chickpea dip
0
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
8
Difficulty
Moderate
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.
Ingredients
Chickpeas
15½ oz, rinsed and drained
Garlic
1 clove(s), peeled
Plain fat free yogurt
6 oz
Tahini
2 Tbsp
Lemon zest
1 tsp, grated
Fresh lemon juice
2 Tbsp
Ground cumin
1 tsp
Table salt
½ tsp
Asparagus
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
Radicchio
½ pound(s), cut into 8 wedges, core left intact
