BBQ’d Mushrooms and summer Vegetables with a Creamy Herb Dressing | Australian Mushrooms

Ingredients

• ½ cup thick unsweetened Greek yoghurt
• 3 tbsp whole egg mayonnaise
• 1 tsp Dijon mustard
• 1 garlic clove, finely grated or crushed
• 1 Zest of 1 lemon
• 1 tbsp fresh lemon juice
• 3 tbsp of fresh herbs (a mix of fresh dill, basil and chives), finely chopped
• 1 pinch Sea salt, to taste
• 1 pinch Freshly cracked black pepper, to taste
• 6 Portobello mushrooms, halved
• 1 handful of Swiss Brown mushrooms, halved or kept whole
• 2 zucchinis, thickly sliced
• 1 red or green capsicum, thickly sliced, and a handful of mini capsicums if available
• 1 bunch of spring onions (scallions)
• 1 bunch of fresh asparagus
• 1 bunch of broccolini
• 23 tablespoons extra virgin olive oil
• 1 tbsp teaspoon sea salt
• 1 pinch Freshly cracked black pepper