• 1 green pepper, quartered
  • 1/2 red pepper, halved
  • 1/2 aubergine, cut into chunks
  • 1 courgette, cut into batons
  • 1 red chilli, halved
  • 100g cherry tomatoes, on the vine
  • 1 tbsp olive oil
  • a small bunch flat-leaf parsley, leaves torn


  • 100ml fat-free Greek yogurt
  • 1 lemon, zested and juiced
  • chopped to make 1 tbsp dill
  • 1 tsp sumac


  • STEP 1

    Heat the grill to high. Toss the peppers, aubergine, courgette, red chilli and cherry tomatoes with the olive oil and season.

  • STEP 2

    Put in a large roasting tin and grill for 20-25 minutes until charred and really soft.

  • STEP 3

    Tip everything into a bowl, cover with clingfilm and leave for 10 minutes.

  • STEP 4

    For the sauce, mix all of the ingredients, adding 1-2 tbsp of water if a little thick.

  • STEP 5

    Pile the charred vegetables onto a platter with the parsley, drizzle with the yogurt dressing and a little chilli oil, if using, and serve with the flatbreads.


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