Veggie Rainbow & Labne

serves 4

3 cups Greek-style yogurt
2 lightly packed basil leaves
½ cup olive oil, plus more for grilling vegetables
½ lb mixed mushrooms, such as beech, oyster, shiitake, or enoki, halved or town into small clusters
1 Asian eggplant, 1 medium summer squash, 1 medium zucchini, all cut into ¼-inch thick slices
2 red onions, cut into ½-inch wedges
4 tomatoes, halved
½ bunch thin asparagus, trimmed
salt and pepper, to taste
flatbread

1
Set yogurt in a strainer over a bowl and let chill while preparing rest of dish or overnight. Discard any liquid.
2
Basil oil: Bring a small pot of water to boil. Have a bowl of ice water on hand. Blanch basil 30 seconds then plunge into ice water. Squeeze out as much water as possible then wrap in paper towels and continue to squeeze until basil is thoroughly dry. Put basil, oil, and ¼ tsp salt in a blender or food processor and process until basil is very finely chopped. Strain through a fine mesh or cheesecloth-lined strainer, pressing to extract oil.
3
Meanwhile, prepare your vegetables. Heat a grill over medium-high heat and toss vegetables with olive oil, salt, and pepper. Grill in batches until tender, a few minutes per side.
4
Grill flatbread and serve alongside basil oil-drizzled vegetables and yogurt.