GRILLED EGGPLANT & ZUCCHINI YOGHURT SALAD

1 large eggplant cut into large chiunks
600g zucchini cut into large chunks
1 red onion thinly sliced
olive oil, salt & pepper

Dressing:
½ cup plain yoghurt
3 tablspoons olive oil
2 tablespoon lemon juice
1 clove crushed garlic
1 large handful coriander roughly chopped

  • Place eggplant and onion in one tray and zucchini in another. coat each with olive oil and seasonings and roast for 20 – 30 minutes. zucchini will be ready before eggplant.
  • Blend all dressing ingredients in blender until smooth and put in a bottle.
  • To assemble place all vegetables in bowl or on platter and drizzle with some of the dressing.
  • Don’t over mix.