Grilled Vegetables With Rice Pilaf

Ingredients:
- 3 plum tomatoes quartered
- 2 red bell peppers deseeded, each cut into 8 pieces
- 2 zucchini sliced lengthwise into 1/3 inch slices
- 1 eggplant medium, sliced into 1/3 inch slices
- 2 tablespoons olive oil
- 2/3 cup yogurt
- 1 clove garlic minced
- 1/2 teaspoon cumin seeds
- 18 ounces rice pilaf

Directions:
- Preheat grill pan over medium-high heat. Toss vegetables with olive oil. Cook pepper for 10 mins per side, until tender. Cook remaining vegetables for 5 mins per side, until tender and lightly charred. Season.
- Meanwhile, combine yogurt, garlic and cumin. Set aside.
- Serve vegetables with rice pilaf and garlic yogurt.