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Recipe for grilled vegetable skewers with spicy yogurt sauce

Karoline Boehm Goodnick for The Boston Globe

Serves 4 with leftovers

SAUCE

¾cup Greek yogurt
1scallion, finely chopped
1tablespoon red wine vinegar
2tablespoons fresh ground chile paste (such as Sambal)
1tablespoon smoked paprika
Salt and black pepper, to taste

1. In a bowl, whisk the yogurt, scallions, vinegar, chile paste, paprika, salt, and black pepper.

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2. Taste for seasoning and add more salt and chile paste, if you like.

SKEWERS

3zucchini, cut into chunks
3yellow squash, cut into chunks
1large eggplant, cut into chunks
2red bell peppers, cut into chunks
1large onion, roughly chopped
3tablespoons chopped fresh basil
2tablespoons chopped fresh oregano
2tablespoons balsamic vinegar
2tablespoons soy sauce
½cup olive oil
Salt and black pepper, to taste
1lemon, cut into wedges
4ounces ricotta salata, grated

1. Have on hand 15 to 20 bamboo skewers. Soak them in cold water for at least 20 minutes. Light a charcoal grill or set a gas grill to medium-high.

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2. On the skewers, thread the zucchini, squash, eggplant, red peppers, and onions.

3. In a bowl, stir together basil, oregano, balsamic, soy sauce, olive oil, salt and black pepper. Lay the skewers on a rimmed baking sheet. Pour marinade on top and turn to coat well.

4. Grill the skewers for 8 to 12 minutes, or until the vegetables are tender and slightly charred, turning once. While grilling, brush skewers with extra marinade from the pan.

5. Squeeze lemon juice on skewers and sprinkle with ricotta salata. Set aside 3 skewers for the pasta. Serve remaining skewers with lightly grilled pita and yogurt sauce.

Karoline Boehm Goodnick

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