450gm Labneh (or full-fat Greek Yoghurt)
1 tablespoon rice wine vinegar
2 tablespoons dried mint
1 garlic clove, minced
Pinch cayenne or red chili pepper flakes
2 eggplant, cut into 1/4-inch thick slices
2 zucchini, cut into 1/4-inch thick slices
3 red peppers, cut into 1-inch strips
1 bunch scallions or leeks, cleaned
2 fennel bulbs, tough core removed and cut into wedges
salt & pepper
Yoghurt: Combine the Labneh with the rice wine vinegar, dried mint, garlic, cayenne and a pinch of salt. Taste and adjust seasoning.
The flavor improves dramatically after a few hours or even overnight, in the fridge.
Vegetables: Generously coat the vegetables in olive oil and salt and pepper. Grill until charred in parts and tender.
Feel free to use whatever vegetables are in season and available.
Serve warm or room temperature with plenty of the mint yogurt.
Source : Not Without Salt