In a bowl, combine the Greek yoghurt, crushed garlic, cumin powder, squeeze of lemon juice, salt, and pepper. Mix until smooth and set aside in the fridge.

Preheat your outdoor grill to high on one side, or heat a heavy-based pan on high heat.

Drizzle olive oil across the grill or frying pan, ensuring even coverage.

Place the sliced vegetables on the hot surface, cooking until charred on one side—about 1.5 to 2 minutes. Turn them over and grill the other side for another 1.5 minutes.

Remove the vegetables from the heat, transfer to a bowl, and sprinkle with salt and pepper.

Repeat the grilling process with the remaining vegetables, layering them in the bowl with additional seasoning. Cover the bowl and let cool to room temperature.

If preparing ahead, transfer the vegetables to the fridge but bring them back to room temperature before serving.

Arrange the grilled vegetables beautifully on a platter. Drizzle with olive oil and garnish with fresh parsley or coriander leaves and lemon wedges.

Serve with the creamy yoghurt sauce on the side, garnished with an extra pinch of cumin powder.