This Grilled Veggies with Cilantro Yogurt Sauce & Grilled Pita vegetarian grill recipe is simple enough for a weeknight meal while bursting with flavor.
I feel like grilling season has become a dreaded time for many vegetarians as they head to BBQs focused around brats, hot dogs, and steak. Although you could always rely on those (sad, IMO) processed veggie frozen burgers to fill you up, I think both know that we deserve better.
After years of using a charcoal grill, Wyatt and I finally purchased a gas one a few weeks ago and we’ve been loving it so much that we cook on it several times a week. I took this opportunity to try out a whole bunch of different vegetarian recipes made specifically for the grill and settled on this one being, by far, my favorite. An abundance of veggies keep this dish light while the yogurt sauce packs a punch of protein and flavor. Grilling pita is my favorite way to enjoy pita as it softens on the inside while crisping up on the exterior. To finish, we grill half a lemon which is then squirted over the veggies and sprinkle with cilantro. The end result is simple enough for a weeknight meal while bursting with flavor.
Note: If including potatoes in your array of vegetables, I recommend boiling them first to make sure they properly cook all the way through.
Looking for more grill-out inspiration? Check out these recipes:
- Vegetarian Summer Pasta Salad with Dill Vinaigrette
- Pimm’s Punch
- Vegetable Skewers From The Easy Vegetarian Kitchen
- Grilled Maple Bourbon Glazed Panzanella Salad
- I also have an entire chapter in my Vegetarian Heartland cookbook filled with vegetarian grill-out recipes!
This Grilled Veggies with Cilantro Yogurt Sauce & Grilled Pita vegetarian grill recipe is simple enough for a weeknight meal while bursting with flavor. Sauce recipe slightly adapted from Bon Appetit.
- 1 garlic cloves peeled
- 1 cup cilantro leaves (+ more for garnish)
- 1/2 cup plain Greek yogurt
- 1 Tbsp olive oil
- 1 tsp honey
- 1 tsp garlic chili sauce (such as Huy Fong)
- Dash salt and pepper
- 2+ Tbsp water
- 4 cups veggies sliced into 1 inch pieces
- 1 Tbsp olive oil
- Dash salt / pepper
- 2 pieces pita bread
- 1 lemon halved
Place all ingredients in a blender and blend until smooth. If still to thick, add more water (1 Tbsp at a time) until mixture is thin enough to drizzle. Transfer to fridge and let chill until ready to use.
Heat grill to medium-low.
Either place a vegetable grill rack on the grill or string veggies onto soaked bamboo skewers. Once the grill is heated, add vegetables. If using skewers, flip every 3-5 minutes until browned and cooked to your liking. If using a grill basket, toss the vegetables every 3-5 minutes until cooked to your liking. Once cooked, remove from grill and set aside.
Place pita and lemon halves on grill and let cook for 2 minute, rotating the pita after one minute, or until starting to brown. Remove from heat.
Divide pita and vegetables between two plates. Drizzle 1/4 cup of sauce onto of each plate of vegetables, squeeze lemon over vegetables, and then garnish with more cilantro. Season with salt and pepper. Serve remaining sauce on the side.