Grilled Summer Vegetables with cheese dip

While you can definitely marinate the veggies before grilling, I find it totally unnecessary. The magic that happens on the grill needs no marinate. The crunch of veggies turns into deep sweetness that is accompanied with just a hint of bitterness from the so welcomed char marks. A sprinkle of good salt and freshly ground black pepper is all you need.

Serve the colourful platter with this cheese dip, which takes just a minute to put together. It goes extremely well with the veggies, but it also goes well with any type of meat you may have on the BBQ. Actually, it's so good that just dipping a piece of bread in it is a bliss!

Instructions:

Wash vegetables. Slice zucchini, eggplant, champignons, and cauliflower, quarter cabbage and bell peppers and cut onions in half. Small carrots are fine whole, otherwise half them lengthwise. Pieces should be big enough for easily turning over the grill - alternatively, you can use a BBQ grill pan.

Brush olive oil on the vegetables. Sprinkle with salt and black pepper. Grill vegetables on both sides for a few minutes - depending on the vegetable - until they have some charred marks on the surface.

Make the cheese dip by combining cheese, yoghurt, lemon, honey and herbs. Use a fork to blend in the cheese. Season with salt and pepper.

Arrange vegetables on a serving plate, sprinkle with olive oil, finger salt and black pepper and serve with the cheese dip.