Grilled vegetables with turmeric dipping sauce

If using wooden skewers, soak in cold water for at least 30 minutes before using. This helps prevent burning on the grill.

The vegetable quantities are just a guide – it depends on the size of each.

Dipping sauce

½ cup	Natural unsweetened yoghurt
2 tsp	Tahini
2 tsp	Apple cider vinegar
½ tsp	Ground turmeric (Main)
1 clove	Garlic, grated (using a microplane) or very finely chopped
½ tsp	Honey, or maple syrup
1 serving	Sea salt and freshly ground white pepper

Grilled vegetables

8	Wooden skewers, or metal
3 small	Zucchini, halved lengthwise and cut into 2.5cm pieces (Main)
8	Vine-sweet mini peppers, cored and deseeded in 2.5cm pieces or use 1-2 capsicum (Main)
1	Red onion, cut into 2.5cm pieces (Main)
1 serving	Olive oil, for drizzling
1 serving	Sea salt and cracked black pepper
4	Vine-ripened tomatoes (Main)
1 small handful	Cherry tomatoes, mixed coloured

Directions

1. Make the turmeric dipping sauce, mix the yoghurt, tahini, vinegar, turmeric and garlic together. Season to taste with honey or maple syrup, salt and freshly ground white pepper. Cover well and keep in the fridge for up to a week.
2. Prepare the grilled vegetables, if using wooden skewers, soak in cold water for at least 30 minutes to help prevent burning on the grill.
3. Thread zucchini, capsicum and red onion onto separate skewers, placing on a large plate as you go. Drizzle with olive oil and season with salt and freshly ground black pepper.
4. Heat a char grill until hot.
5. Once hot, add the vegetable skewers and grill until dark grill lines appear, turning from time to time to grill evenly. Roll the tomatoes in the oil remaining on the plate and add to the grill, again grilling until grill lines appear and tomatoes begin to split.
6. Place skewers and grilled tomatoes on a picnic plate with the turmeric dipping sauce.

See more of Kathy's picnic recipes

• Feta and quinoa fritters
• Baguette with roasted eggplant and greens