Recipes

Grilled Vegetables With Yogurt Sauce

Grilled Vegetables With Yogurt Sauce
Owned and run by the Bice family since 1968, Redwood Hill Farm and Creamery does much more than simply produce award-winning artisanal goat milk products — the Sonoma County farm is totally committed to sustainability. In fact, a newly installed solar energy system offsets 100 percent of its projected energy needs. Plus, it is the first U.S. goat dairy to be Certified Humane.

Andrew Zimmern spent the day with these nice folks, bonding with goats and learning about Redwood Hill's gentle farming methods. To say "thank you," Zimmern whipped up a simple lunch using their signature products and vegetables he foraged from their kitchen.

Grilled Vegetables With Yogurt Sauce

He adds, "I like to char fresh lavender sprigs on the grill and rub them with my hands to season this dish with lavender 'charcoal' — it's a nice touch."

Grilled Vegetables With Yogurt Sauce

Makes: 4 to 6 servings
Ingredients:
2 cups thick fresh goat milk yogurt
1/3 cup tomatoes, skinned, seeded and diced
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1/4 cup chopped fresh dill
1 hot green chili (such as jalapeno), roasted, cleaned and chopped
Juice of 1 lime
1 clove garlic, minced
1 teaspoon ground cumin
1 small red onion, chopped
Sea salt
Directions:
Combine all ingredients in a large bowl and mix well to blend. Season with sea salt to taste and set aside to allow flavors to meld.

Grilled Vegetables With Yogurt Sauce

Serve with a platter of grilled eggplant, peppers, onions, leeks, zucchini, etc. — the more the merrier — and toasted baguette slices. Enjoy!