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Grilled Vegetables with Garlic Yogurt and Crispy Chili

Tender grilled vegetables on a dish drizzled with our PC Black Label Chili Crunch loaded with fiery chilies and crispy garlic.

PC Black Label Crispy Chili Crunchy Condiment

Grilled Vegetables with Garlic Yogurt and Crispy Chili

One taste of our PC® Black Label Crispy Chili Crunchy Condiment – loaded with fiery chilies and cr...

One taste of our PC® Black Label Crispy Chili Crunchy Condiment – loaded with fiery chilies and crispy garlic – will have you wondering what it doesn’t pair well with, but we’re particularly loving it with creamy yogurt and tender grilled vegetables. Inspired by Middle Eastern and Asian cooking, this family-style dish makes a great side, appetizer or meatless main.

  • Level: Intermediate
  • Preparation: 30 mins
  • Ready in: 45 mins
  • Serves: 6
  • Dish Type: Canadian, American, Asian
  • Season: Summer, Fall, Spring
  • Course: Dinner, Lunch, Vegetables, Sides, Appetizer
  • Main Ingredient: Vegetables
  • Amount Per Serving

  • Serving Size

    1/6th of recipe

  • Sodium

    590 mg

  • Sugars

    6 g

  • Protein

    8 g

  • Calories

    220

  • Total Fat

    14 g

  • Dietary Fibre

    8 g

Grilled Vegetables with Garlic Yogurt and Crispy Chili

Tender grilled vegetables on a dish drizzled with our PC Black Label Chili Crunch loaded with fiery chilies and crispy garlic.

PC Black Label Crispy Chili Crunchy Condiment

  • Amount Per Serving

  • Serving Size

    1/6th of recipe

  • Sodium

    590 mg

  • Sugars

    6 g

  • Protein

    8 g

  • Calories

    220

  • Total Fat

    14 g

  • Dietary Fibre

    8 g

How to make

Ingredients

  • 66-inch (15 cm) wooden skewers
  • 3 tbsp (45 mL)olive oil, plus additional for grilling
  • 2Asian eggplants (each about 9-inch/23 cm long)
  • 2zucchini (each about ½ lb/227 g)
  • 6canned whole artichoke hearts, drained (about one 398-mL can)
  • 1 pkg (340 g)PC® Cocktail Tomatoes
  • 1/2 tsp (2 mL)salt, divided
  • 1/4 tsp (1 mL)black pepper, divided
  • 1 cup (250 mL)PC® Plain 2% M.F. Greek Yogurt
  • 1clove garlic, finely grated or pressed
  • 3 tbsp (45 mL)PC® Black Label Crispy Chili Crunchy Condiment, divided
  • 3large radishes, thinly sliced
  • 2green onions, thinly sliced
  • 1/2 cup (125 mL)lightly packed fresh cilantro leaves

How to make

  • Step 1Soak skewers in warm water 10 to 30 minutes. Preheat barbecue to medium-high. Oil grill.
  • Step 2Cut eggplants and zucchini in half lengthwise. Place on baking sheet. Skewer 1 artichoke heart crosswise onto 1 wooden skewer; thread on 1 tomato and add to baking sheet. Repeat with remaining artichoke hearts and tomatoes to make 6 skewers in total. Brush all vegetables with 3 tbsp (45 mL) oil and sprinkle with all but a pinch each of the salt and pepper, dividing evenly.
  • Step 3Arrange eggplants and zucchini, cut sides down, on grill. Grill, lid down, turning occasionally, 8 minutes. Add skewers to grill; close lid and grill, turning eggplants, zucchini and skewers occasionally, until everything is tender, grill-marked and lightly charred, 4 to 6 minutes.
  • Step 4Stir together yogurt, garlic and remaining pinch each of the salt and pepper in small bowl. Spread onto large serving platter. Drizzle with 1 tbsp (15 mL) of the crispy chili.
  • Step 5Cut eggplants and zucchini in half crosswise on the diagonal; arrange on half of yogurt-topped platter. Add skewers to other half.
  • Step 6Toss together radishes, green onions and cilantro in separate small bowl; mound on top of vegetables. Drizzle with remaining 2 tbsp (30 mL) crispy chili.
  • Try this: Serve with grilled pita or naan bread to sop up the extra yogurt sauce.

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