Grilled Zucchini and Bell Peppers with Creamy Garlic Sauce

Charred, tender zucchini and sweet peppers off the grill, finished with a cool, tangy garlic-lemon sauce — a simple spring side that makes vegetables the best part of the plate.

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Prep Time 10

Cook Time 10

Total Time 20

Servings 4 servings

Equipment

Grill or grill pan
Small mixing bowl

Ingredients

2 medium zucchinis, sliced into strips
2 bell peppers (any color), sliced into strips
3 tablespoons olive oil
Salt and pepper to taste
1/2 cup sour cream or Greek yogurt
2 cloves garlic, minced
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped (for garnish)

Instructions

Prepare the Vegetables: Preheat your grill to medium-high heat. In a large bowl, toss the zucchini and bell peppers with olive oil, salt, and pepper.
Grill the Vegetables: Place the zucchini and bell peppers on the grill. Cook for about 4-5 minutes on each side, or until they are tender and have nice grill marks.
Make the Creamy Sauce: In a small bowl, mix together the sour cream or Greek yogurt, minced garlic, and lemon juice. Stir until well combined.
Serve: Once the vegetables are grilled, remove them from the grill and arrange them on a serving platter. Drizzle the creamy garlic sauce over the top and garnish with fresh parsley. Enjoy warm!