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Grilled Artichokes and Summer Vegetables with Mint Lemon Yogurt Sauce

Grilled Artichokes and Summer Vegetables with Mint Lemon Yogurt Sauce

Prep time 25 minutes
Cook time 35 minutes
Ready in 60 minutes
Makes 8 servings




  • 2 artichokes
  • 1 lemon, halved
  • ½ Tbsp salt
  • 8 sweet mini peppers
  • 1 large zucchini, cut into thick slices
  • 1 bunch asparagus, ends trimmed
  • 5 Tbsp extra virgin olive oil
  • salt and pepper, to taste

Mint Lemon Yogurt Sauce

  • ½ cup low fat Greek yogurt
  • ½ lemon, zested and juiced
  • 1 Tbsp fresh mint, minced
  • 1 tsp garlic, minced
  • Salt and pepper, to taste

Breadcrumb Topping

  • 1 Tbsp butter
  • ½ cup panko crumbs
  • ½ tsp dried thyme
  • Salt and pepper, to taste


  • Fresh grated Parmesan cheese


Grilled Artichokes and Mixed Summer Vegetables
1. Trim 1” off tops of artichokes. Trim 1” off bottom of artichokes. Remove rough outer leaves by base of artichokes. Use scissors to trim pointy tips off artichoke leaves near top of artichokes.

2. Fill saucepan with 2” of water; bring to boil. Add salt, squeeze in juice of lemon, and place artichokes in pot; put lemon halves in pot.

3. Cook, covered 20–30 minutes, until bottoms pierce easily when knife is inserted; remove and cool.

4. Cut artichokes in half and cut out fuzzy choke. Season with salt and pepper.

5. Line large baking sheet with foil. Drizzle with a few tablespoons of olive oil. Place artichoke hearts on lined baking sheet, cut side down. Drizzle a little olive oil on top.

6. Place sweet mini peppers, zucchini slices and asparagus stalks on lined baking sheet (you may need 2 baking sheets). Season with salt and pepper; drizzle with remaining olive oil.

7. Slide entire sheet of vegetables onto grill. Grill over high heat for 5-7 minutes, until browned, turning peppers, zucchini and asparagus over to brown both sides. Slide sheet of vegetables back onto baking sheet when done.

Mint Lemon Yogurt Sauce
1. Mix together sauce ingredients in a small bowl. Set aside.

Breadcrumb Topping
1. Melt butter in small sauté pan. Add panko crumbs, thyme, salt and pepper. Sauté until breadcrumbs are toasted.

To Serve
1. Arrange grilled artichokes and mixed summer vegetables on platter. Spoon breadcrumb topping on artichokes.

2. Sprinkle with Parmesan cheese, if desired.
Recipe by Jeanette Chen of