Grilled vegetables with walnut dip

Ingredients for grilled vegetables:

1 small sweet potato, thinly sliced

1 red pepper, cut into thin strips (e.g. 1 inch)

1 yellow pepper, cut into thin strips

2 zucchinis, cut into thick strips (e.g. 4 inch)

1/4 pumpkin, thinly sliced

1 fennel bulb, thinly sliced from top to base (optional)

2 tbsp olive oil

Ingredients for the walnut dip

75g chopped walnuts

200mL natural low-fat yogurt 

1 egg white (separated, ready to use containers are available at most supermarkets)

20g freshly grated Parmesan

1/2 clove garlic, crushed

2-3 drops chilli sauce

pinch of paprika or chilli powder

Salt and pepper

Method: 

Begin the walnut dip by grinding the walnuts into a coarse powder in a food processor. Mix well with yogurt, egg white, cheese, garlic and chilli powder. Add the chilli sauce. Pour the mixture into a saucepan and heat gently for 1-3 minutes till warm (but not boiling). Season with pepper and salt. 

The vegetables can be grilled in the oven (400 degrees F), on a barbecue or in a cast-iron skillet. Brush the sweet potato, fennel and pumpkin lightly with the olive oil. Cook for 10 minutes or until they just begin to turn brown in the edges but are still semi-crunchy.  Halfway through, add the peppers and the zucchinis. There is no need to brush them with oil and as they cook faster than the other vegetables, should be ready by the time the pumpkin is done. 

Serve grilled vegetables with warm walnut dip. Serves 8.

Variation:

Use fresh herbs like basil, parsley, mint or dill in place of the chilli sauce to give the dip a more subtle aromatic flavor.