Grilled Summer Vegetables with Avocado-Yogurt Dip - Valerie Bertinelli

Ingredients

• 1 head garlic
• Canola oil
• Kosher salt
• 8 ounces pencil asparagus, trimmed
• 8 ounces mini sweet peppers (about 8 peppers)
• 8 ounces cherry tomatoes
• 1 bunch radishes, greens removed, halved lengthwise
• 2 small yellow squash, cut lengthwise into four 1/4-inch planks
• 2 small zucchini, cut lengthwise into four 1/4-inch planks
• 1 small Italian eggplant (about 8 ounces), cut in half lengthwise and sliced into 1/4-inch half-moons
• 1 large red onion, cut into eight wedges, root end intact
• 4 pita rounds
• Za’atar, for sprinkling
• 1 large avocado, halved and pitted, skin left on
• 2 scallions
• 1 jalapeno pepper
• 2 tablespoons lime juice (1 to 2 limes)
• 1 tablespoon honey
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1 cup Greek yogurt
• 1/4 cup fresh cilantro leaves, plus more for garnish