Grilled Vegetables With Rice Pilaf - cooking recipe

Ingredients

3 None plum tomatoes, quartered
2 None red bell peppers, deseeded, each cut into 8 pieces
2 None zucchini, sliced lengthwise into 1/3 inch slices
1 None medium eggplant, sliced into 1/3 inch slices
2 tbsp olive oil
2/3 cup yogurt
1 clove garlic, minced
1/2 tsp cumin seeds
18 oz rice pilaf

Preparation

Preheat grill pan over medium-high heat. Toss vegetables with olive oil. Cook pepper for 10 mins per side, until tender. Cook remaining vegetables for 5 mins per side, until tender and lightly charred. Season.
Meanwhile, combine yogurt, garlic and cumin. Set aside.
Serve vegetables with rice pilaf and garlic yogurt.