Grilled Vegetable Salad

• 1 unit zucchini sliced into ½ cm thick ribbons
• 1 unit sweet potato sliced into ½ cm thick ribbons
• 1 bunch (6-8) dutch carrots washed & cleaned
• 6 brussel sprout halved
• 1 tsp turmeric powder
• 1 tsp oregano, dried
• 4 tbs olive oil
• Salt
• Pepper

• 4 tbs olive oil
• 2 tbs white wine vinegar
• 1 tbs honey or maple syrup
• 1 cup mixed fresh herbs Parsley, mint, oregano, coriander
• 1/2 cup greek yogurt

• Preheat your BBQ at least 15 minutes before you start to cook.
• In a large mixing bowl combine zucchini, sweet potato, dutch carrot, Brussel sprouts, turmeric, oregano and olive oil, mix well and season with salt and pepper.
• Place the heartier veggies like the carrots and Brussel sprouts onto your preheated BBQ. Char-grill them for 10-15 minutes until they’re tender and caramelized. Once they’re cooked move the carrots and Brussels to the indirect side of the BBQ to keep warm.
• Then on the grill add your sweet potato slices, cook for 3 minutes on each side until colored and tender then move to the side with your other cooked veggies.
• While your sweet potato is cooking in a bowl make your sweet and sour dressing, mix olive oil, vinegar, herbs and honey in a bowl.
• Lightly cook your zucchini slices then add all your beautiful chargrilled veg into the sweet and sour dressing bowl and gently mix.
• Serve your salad hot on a bed of greek yogurt and enjoy.

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