Grilled Veggies & White Bean Dip

(makes 4 servings)

• 1 zucchini, sliced lengthwise
• 1 yellow squash, sliced lengthwise
• 1 red bell pepper, cut into strips
• 1 small eggplant, sliced
• 1 red onion, sliced into thick rings
• 1–2 tablespoons olive oil
• salt, pepper, and smoked paprika to taste

1. Preheat the grill to medium-high heat.
2. Toss all veggies with olive oil, salt, pepper, and smoked paprika.
3. Grill veggies for 3–5 minutes per side until tender and lightly charred.
4. Transfer to a platter and keep warm.

White Bean & Greek Yogurt Dip

• 1 cup canned white beans, drained and rinsed
• 1/2 cup plain Greek yogurt (or plant-based high-protein yogurt)
• 1 garlic clove, minced
• 1 tablespoon lemon juice
• 1 teaspoon olive oil
• salt and pepper to taste

1. In a food processor or blender, combine white beans, Greek yogurt, garlic, lemon juice, olive oil, and seasonings.
2. Blend until smooth and creamy. Adjust consistency with a splash of water if needed.
3. Serve chilled or at room temperature alongside grilled veggies.