• 1 red bell pepper sliced
• 1 yellow bell pepper sliced
• 4 ounces asparagus about 12 spears
• 1 zucchini quartered lengthwise
• 1 small red onion sliced
• 1 tablespoon extra-virgin olive oil
• salt and black pepper to taste

For the dill sauce:

• 1/2 cup plain Greek yogurt
• 1/4 cup mayonnaise
• 1 small clove garlic minced
• 3 tablespoons fresh dill plus more for garnish
• 1/4 teaspoon onion powder
• 2 teaspoons fresh lemon juice
• 1/4 cup Parmesan cheese freshly grated
• salt to taste