Grilled Vegetable Meze Platter with Carrot Tzatziki

• 1/2 lb. carrots (orange, red, or yellow)
• 2 clove garlic
• 3 tbsp. extra-virgin olive oil
• 1 1/2 c. reduced-fat Greek yogurt
• Grated zest and juice of 1 lemon
• 2 tbsp. chopped fresh basil
• 1/4 tsp. kosher salt
• 1/4 tsp. Black pepper
• 8 baby artichokes
• 1/4 c. extra-virgin olive oil
• 8 baby eggplants
• 8 baby carrots
• 8 baby summer squash
• 1 tsp. kosher salt
• 1 tsp. Black pepper

1. Tzatziki: Gently stir together all ingredients in a medium bowl until combined; transfer to a serving bowl.
2. Let stand at room temperature while preparing vegetables.
3. Meze: Place a steaming basket in a large saucepan with a tight-fitting lid; fill with 1 inch of water and bring to a boil.
4. Remove tough outer leaves from artichokes and cut 1/2 inch off the tops.
5. Trim stem ends and lightly peel.
6. Place artichokes, stem ends up, in steaming basket.
7. Cover; steam until tender, about 12 minutes.
8. Remove artichokes with tongs to a cutting board and cool.
9. Halve artichokes lengthwise.
10. Prepare an outdoor gas grill or prepare coals for a charcoal grill for direct grilling over medium-high heat.
11. Brush cooking grates clean; oil grill rack.
12. Lightly brush vegetables with oil and grill, in batches, 4 to 8 minutes, turning frequently, until just tender.
13. Transfer vegetables to a platter and season with salt and pepper.
14. Serve with carrot tzatziki.

carrots, clove garlic, extravirgin olive oil, yogurt, lemon, fresh basil, kosher salt, black pepper, artichokes, extravirgin olive oil, eggplants, carrots, kosher salt, black pepper

Taken from www.delish.com/recipefinder/grilled-vegetable-meze-carrot-tzatziki-recipe-rbk0610 (may not work)