It’s summer, so it is all about grilling! This particular grilled veggies recipe is less about what you grill and more about flavoring it and topping it. It uses Numi turmeric tea to create a delicious homemade spice rub and tops it all off with a simple feta and dill dressing. Get ready to get your grill on!
Let’s begin by making the spice rub. Take one teabag of Numi’s Amber Sun Turmeric Tea and combine it with the sea salt, paprika, chili powder, garlic powder, cumin, cinnamon, and coriander.
Like I said, the veggies you use don’t really matter. Just use what you love to eat. I used broccolini, green beans, cherry tomatoes, summer squash, zucchini, sweet peppers, and corn.
Add your veggies to a mixing bowl and coat them with olive oil. Add two tablespoons of the spice mix, more if you desire. Let the veggies stand for about an hour.
Now let’s make our dressing! In a large mixing bowl, add the 6 ounces of Greek yogurt, 1/4 cup milk, 4 ounces of crumbled feta, tablespoon of lemon juice, minced garlic, and tablespoon of chopped dill. Whisk.
Salt and pepper to taste.
Okay, let’s grill those veggies! When the grill is ready, pour the veggies on, grilling them a few minutes on each side. Here are some great tips for grilling vegetables.
Transfer the grilled veggies to a plate, dress with the feta dressing, and top with pomegranate seeds for garnish.
Enjoy!
- VEGGIES:
- 2 teaspoons sea salt
- 1 tablespoon ground paprika
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground coriander
- 1 bag Numi Amber Sun Turmeric Tea
- Mixed vegetables
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- DRESSING:
- Olive oil
- 6 ounces Greek yogurt
- ¼ cup milk
- 4 ounces crumbled feta
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 tablespoon chopped dill
- Pomegranate seeds
- Take one teabag of Numi’s Amber Sun Turmeric Tea and combine it with the sea salt, paprika, chili powder, garlic powder, cumin, cinnamon, and coriander.
- Add your veggies to a mixing bowl and coat them with olive oil. The veggies you use don’t really matter. Just use what you love to eat. I used broccolini, green beans, cherry tomatoes, summer squash, zucchini, sweet peppers, and corn.
- Add two tablespoons of the spice mix, more if you desire. Let the veggies stand for about an hour.
- In a large mixing bowl, add the 6 ounces of Greek yogurt, ¼ cup milk, 4 ounces of crumbled feta, tablespoon of lemon juice, minced garlic, and tablespoon of chopped dill. Whisk. Salt and pepper to taste.
- When the grill is ready, pour the veggies on, grilling them a few minutes on each side.
- Transfer the grilled veggies to a plate, dress with the feta dressing, and top with pomegranate seeds for garnish.
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