"This grilled vegetable tray might look like a crazy amount of work, but it is actually a lot easier to put together than you think! With just a few simple tips, you can make your summer veggie tray look like a work of art! The best part is that you can serve it warm, cold or room temperature."

Ingredient :

• ¹⁄₃cup olive oil
• 2garlic cloves, minced
• ¹⁄₂teaspoon dried oregano
• ¹⁄₂teaspoon dried basil
• ¹⁄₂teaspoon parsley
• ¹⁄₂teaspoon salt
• ¹⁄₂teaspoon black pepper
• ¹⁄₄teaspoon crushed red pepper flakes (optional)
• ¹⁄₂lb baby red potato
• 2medium summer squash
• 2medium zucchini
• 2medium red bell peppers
• 2medium green bell peppers
• 1small eggplant
• 1large red onion
• 1bunch Broccolini
• 2bunches scallions
• 2ears fresh corn

• SAUCE

• ³⁄₄cup plain yogurt
• 1lemon, juice of
• ¹⁄₂teaspoon salt
• ¹⁄₂teaspoon black pepper
• ¹⁄₂teaspoon ground cumin
• ¹⁄₄teaspoon crushed red pepper flakes (optional)
• ¹⁄₂cup fresh parsley, chopped
• ¹⁄₂cup of fresh mint, chopped

Directions :

• In a small bowl, stir together the oil, garlic, oregano, basil, parsley. salt, pepper and red pepper flakes (if using).
• You can use any combination of these vegetables as you'd like. Use them all or pick and choose your favorites!
• Boil the potatoes until just fork tender. You want them to be slightly underdone because they'll continue to cook on the grill. Drain, allow to cool and cut in half.
• Slice the remaining vegetables into 1/2-inch slices and arrange on a large baking sheet. Keep the corn, broccolini and scallions whole.
• Brush the vegetables with the garlic herb oil on both sides.
• Preheat an outdoor or indoor grill pan over medium-high heat until hot. Begin by placing the vegetables that take longer to cook through. Such as the corn, broccolini, red onion, squash and zucchini. Cook for about 3 to 5 minutes on the first side or until char marks develop. Flip over and continue to cook for another 2 to 3 minutes. Transfer to the baking sheet (same one is fine since it's just vegetables).
• Then cook the vegetables that cook up faster. Such as the bell peppers, par-cooked potatoes, and scallions. These will cook up faster so you'll want cook until just charred, about 2 to 3 minutes in total. Transfer to the baking sheet with the rest of the veggies.
• To make the sauce, stir together the yogurt, lemon, salt, pepper, cumin, red pepper flakes (if using) and fresh herbs. This can be made ahead of time and kept in the fridge for up to 4 days.
• To assemble your tray, start by placing a small bowl on a large wooden tray or baking sheet. Fill the bowl with sauce and then build from there. Lay out the vegetables in mounds, filling up the space of the board. Sprinkle with salt and fresh cracked black pepper before serving. Can be served warm, room temperature or cold!