GOOD COOKIN / Dinner, Lunch Grilled Vegetable Platter with Roasted Garlic Mustard Sauce LEVEL Medium TIME 75 min SERVINGS 6 Print Recipe INGREDIENTS 3 heads garlic 3 tablespoons olive oil ½ cup plain Greek yogurt 2 tablespoons Woodstock® Organic Dijon Mustard 1 tablespoon chopped tarragon 2 medium zucchini, cut into ½ inch thick slices on the diagonal 2 medium yellow squash, cut into ½ inch thick slices on the diagonal 2 slender Japanese eggplants, cut into ½ inch thick slices on the diagonal 1 red bell pepper, seeded and cut into ½ inch wide strips 1 bunch asparagus, tough ends trimmed 2 tablespoons preferred vegetable oil 1 loaf crusty bread, sliced DIRECTIONS 1. Preheat oven to 375°F. 2. Cut off top ⅓ of garlic heads to expose cloves. Place cloves on a doubled piece of foil and drizzle with oil. Wrap tightly, place on a baking sheet, and bake until tender, about 1 hour. Carefully unwrap and let cool for 15 minutes. 3. Squeeze garlic cloves into a blender and add yogurt and mustard. Blend until smooth. Scrape into a bowl and stir in tarragon. 4. Prepare a hot grill fire, preheat a gas grill on high for 10 minutes, or preheat a grill pan over medium-high heat. 5. In a large bowl toss zucchini, squash, eggplant, bell pepper, and asparagus with oil to coat. 6. Grill vegetables, turning occasionally, until browned and just tender. 7. Arrange vegetables on a platter with bread and serve with garlic sauce.