This recipe highlights the earthy sweetness of beetroot and the bright flavors of summer vegetables, all brought together with the creamy tang of tzatziki.

Yields: 4 servings Prep time: 20 minutes Cook time: 25 minutes

Ingredients:

• For the vegetables:

  • 2 medium beetroots, peeled and cut into wedges

  • 2 courgettes, sliced lengthwise

  • 1 red onion, cut into wedges

  • 1 red bell pepper, deseeded and cut into chunks

  • 2 tablespoons olive oil

  • 1 tablespoon balsamic vinegar

  • 1 teaspoon dried oregano

  • Salt and pepper to taste

• For the tzatziki:

  • 1 cup Greek yogurt

  • 1/2 cucumber, grated and squeezed dry

  • 1 clove garlic, minced

  • 1 tablespoon lemon juice

  • 1 tablespoon chopped fresh dill

  • Salt and pepper to taste

Equipment:

• Large bowl

• Grill pan or outdoor grill

Instructions:

Prepare the vegetables:

1. In a large bowl, toss the beetroot, courgettes, red onion, and bell pepper with olive oil, balsamic vinegar, oregano, salt, and pepper.

Grill the vegetables:

1. Heat a grill pan over medium-high heat or prepare an outdoor grill.

2. Grill the vegetables in batches, turning occasionally, until tender and slightly charred. The beetroot will take the longest, about 15-20 minutes, while the other vegetables will cook more quickly.

Make the tzatziki:

1. While the vegetables are grilling, combine the Greek yogurt, grated cucumber, minced garlic, lemon juice, and dill in a bowl. Season with salt and pepper to taste.

Serve the dish:

1. Arrange the grilled vegetables on a platter.

2. Serve with a generous dollop of tzatziki.