Greek Yogurt, Lemon and Dill Marinade for Grilled Zucchini and Vegetables

Name: Greek Yogurt, Lemon and Dill Marinade for Grilled Zucchini and Vegetables
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 1 cup (245 g) plain whole-milk Greek yogurt, cold or room temperature, stirred smooth; 3 tablespoons (45 ml) extra-virgin olive oil; 1 tablespoon (6 g) lemon zest, finely grated from about 2 lemons; 3 tablespoons (45 ml) fresh lemon juice, strained; 4 cloves (12 g) garlic cloves, finely grated or minced to a paste; ⅓ cup (15 g) fresh dill, fronds finely chopped, lightly packed; 2 teaspoons (2 g) dried oregano, crumbled between your fingers; 1½ teaspoons (7 g) kosher salt; ½ teaspoon (1 g) black pepper, freshly ground; 4 medium (about 1.5 lb) (680 g) medium zucchini, ends trimmed, sliced lengthwise into 1/2-inch (1.25 cm) thick planks; 2 medium (340 g) red bell peppers, stemmed, seeded, cut into wide 1-inch (2.5 cm) strips; 1 large (250 g) red onion, peeled, cut into 1/2-inch (1.25 cm) thick rounds, kept intact with toothpicks; ½ cup (75 g) feta cheese, crumbled (optional); 1 whole (60 g) lemon, cut into 6 wedges; 1 tablespoon (15 ml) neutral oil, such as avocado or canola, for oiling the grates

From the MyKitchenBank Kitchen

A tangy, herb-packed marinade of thick Greek yogurt, lemon, garlic and fresh dill that tenderizes and flavors zucchini, peppers and onions. The yogurt browns into lightly charred, creamy edges on the grill.

Prep: 20 min
Cook: 12 min
Wait: 1 hr
Total: 1 hr 32 min
Makes: About 1 cup marinade and 2 pounds grilled vegetables (6 side-dish servings)

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Ingredients

6 servings

For the marinade
1 cup (245 g) plain whole-milk Greek yogurt, cold or room temperature, stirred smooth
3 tablespoons (45 ml) extra-virgin olive oil
1 tablespoon (6 g) lemon zest, finely grated from about 2 lemons
3 tablespoons (45 ml) fresh lemon juice, strained
4 cloves (12 g) garlic cloves, finely grated or minced to a paste
⅓ cup (15 g) fresh dill, fronds finely chopped, lightly packed
2 teaspoons (2 g) dried oregano, crumbled between your fingers
1½ teaspoons (7 g) kosher salt
½ teaspoon (1 g) black pepper, freshly ground
For the vegetables
4 medium (about 1.5 lb) (680 g) medium zucchini, ends trimmed, sliced lengthwise into 1/2-inch (1.25 cm) thick planks
2 medium (340 g) red bell peppers, stemmed, seeded, cut into wide 1-inch (2.5 cm) strips
1 large (250 g) red onion, peeled, cut into 1/2-inch (1.25 cm) thick rounds, kept intact with toothpicks
For serving
½ cup (75 g) feta cheese, crumbled (optional)
1 whole (60 g) lemon, cut into 6 wedges
1 tablespoon (15 ml) neutral oil, such as avocado or canola, for oiling the grates

Equipment (7)

Gas or charcoal grill with clean grates
Large bowl (4-quart / 4-liter)
Small bowl for whisking
Microplane or fine grater
Long-handled tongs
Large platter
Instant-read thermometer or grill thermometer (optional, for checking grill heat)

Steps

Before you start

Use full-fat or 2% plain Greek yogurt; thin or nonfat yogurt runs off the vegetables and won't cling.
Marinate for at least 30 minutes and no more than 4 hours; the lemon acid makes zucchini mushy if left overnight.
Oil the grill grates well and keep a medium heat; yogurt scorches quickly over very high heat.
Reserve about 1/4 cup of the marinade before it touches raw vegetables if you want a clean sauce for serving.

1
Prep the lemons
- Wash the lemons.
- Finely grate the zest of about 2 lemons to get 1 tablespoon, then juice them to get 3 tablespoons.
- Cut a separate lemon into 6 wedges for serving.
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Ready when: You have a heaping tablespoon of fragrant zest and about 3 tablespoons of juice.
Tip: Zest before juicing; a squeezed lemon is nearly impossible to zest.
2
Whisk the marinade
- In a large bowl, whisk the yogurt, olive oil, lemon zest, lemon juice, garlic, dill, oregano, salt and pepper until completely smooth and evenly speckled with herbs.
- Taste a small dab: it should taste bright, garlicky and slightly too salty, since the vegetables will mellow it.
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Ready when: Marinade is thick but spoonable, like heavy cream, with no yogurt lumps.
Tip: If it is stiffer than sour cream, whisk in 1 tablespoon of water so it coats evenly.
3
Cut the vegetables
- Slice the zucchini lengthwise into 1/2-inch (1.25 cm) planks, cut the bell peppers into wide 1-inch (2.5 cm) strips, and slice the onion into 1/2-inch (1.25 cm) rounds.
- Push a toothpick through each onion round so the rings stay together on the grill.
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Ready when: Pieces are uniform in thickness so they cook at the same pace.
Tip: Pat zucchini dry with a towel; surface water thins the marinade.
4
Coat and marinate
- Add all the vegetables to the bowl with the marinade and toss gently with your hands until every piece is thickly coated.
- Cover and refrigerate for 1 hour (minimum 30 minutes, maximum 4 hours), tossing once halfway through.
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Ready when: Vegetables look glossy and evenly coated, with a thick layer of marinade clinging.
Tip: Don't marinate longer than 4 hours; the acid softens zucchini too much.
5
Heat the grillOven 425°F / 220°C
- About 15 minutes before cooking, preheat the grill to medium-high, around 400–425°F (200–220°C), with one side hotter for direct heat and one cooler side if possible.
- Scrape the grates clean, then fold a paper towel, dip it in the 1 tablespoon neutral oil, and rub it over the grates with tongs.
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Ready when: Grates are hot enough that a vegetable sizzles immediately when placed on them.
Tip: Hold your hand 5 inches above the grates: you should manage only 4–5 seconds.
6
Grill onions and peppers
- Lift the onions and peppers from the bowl, letting excess marinade drip off but leaving a thin coat.
- Place on the grill and cook 5–6 minutes per side with the lid closed, flipping once, until peppers have charred spots and the onions are tender and golden at the edges.
- Move to a platter.
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Ready when: Peppers are soft with brown-black blistered spots; onions bend easily and are lightly charred.
Tip: If the yogurt blackens rather than browns, move vegetables to the cooler side and close the lid.
7
Grill the zucchini
- Place the zucchini planks on the hot grates perpendicular to the bars.
- Grill 3–4 minutes per side, without moving them in between, until deep golden grill marks form and the planks are tender but still hold their shape.
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Ready when: Planks have dark golden marks and bend slightly when lifted, without collapsing.
Tip: Let the yogurt set and char before flipping; if it sticks, wait another 30 seconds.
8
Rest and serve
- Remove the toothpicks from the onions.
- Arrange all the vegetables on a platter, then scatter with feta, if using, and squeeze a lemon wedge over the top.
- Serve warm or at room temperature with the remaining lemon wedges.
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Ready when: Vegetables are glossy, lightly charred and fragrant with dill and lemon.
Tip: Discard any leftover marinade that touched raw vegetables rather than using it as a sauce.

Good to know

Tips

Thick Greek yogurt clings and chars into flavorful browned spots; wipe away heavy clumps to prevent burning.
Keep the grill at medium-high rather than high, since the milk sugars in yogurt scorch faster than oil-based marinades.
This marinade also works well on chicken, halloumi, or mushrooms; for chicken, marinate up to 8 hours and cook to 165°F (74°C).
Cut vegetables to a consistent thickness so everything finishes at the same time.

Make ahead

"Whisk the marinade up to 2 days ahead and refrigerate in a covered container; stir before using. Cut vegetables up to 1 day ahead and store separately, then combine with the marinade 30 minutes to 4 hours before grilling."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: store cooked vegetables in an airtight container up to 4 days. Freezer: not recommended, as zucchini turns watery. Reheat in a 350°F (175°C) oven for 8–10 minutes or in a skillet over medium heat, or enjoy cold in salads and wraps."

Substitutions

plain whole-milk Greek yogurt → Plain full-fat dairy-free coconut or soy yogurt. Use unsweetened and thick; it makes the dish vegan, though it browns slightly less.
fresh dill → Fresh mint or flat-leaf parsley. Use the same amount; mint gives a cooler flavor, parsley a milder one.
medium zucchini → Eggplant or yellow squash. Slice eggplant 1/2 inch thick and add 1–2 minutes per side; yellow squash cooks like zucchini.
fresh lemon juice → White wine vinegar. Use 2 tablespoons; keep the zest for lemony aroma.