How to Make It

Cut vegetables into matchsticks or spiralize and pull apart into smaller pieces. In a medium saucepan, boil salted water and add vegetables for one and a half minutes. Strain vegetables and set aside, season with sea salt and olive oil taste. Serve over your favorite grain with a drizzle of herb yogurt for a delicious summer veggie bowl!
Herb Yogurt 
1 cup yogurt
1/4 cup olive oil
salt and pepper to taste
fresh, rough chopped herbs (thyme, basil, parsley, mint—whatever looks good at the market)
Combine all ingredients with whole milk Greek yogurt.

Restaurant Source