Crudités with Seeded Yogurt Dip

Ingredients

• 1 tablespoon white sesame seeds
• 1 tablespoon coriander seeds
• 1 tablespoon fennel seeds
• 1 ½ tablespoon caraway seeds
• ½ teaspoon black sesame seeds
• 3 cups yogurt (plain, no added sugar, with live and active cultures)
• Kosher salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil

Vegetables

• 3-4 pounds vegetables (3/4 pound untrimmed produce per person) including asparagus, trimmed; broccoli, cauliflower, and/or Romanesco, separated into florets; beets, turnips, and/or small kohlrabi, scrubbed and trimmed; and medium carrots, trimmed.  
• 6 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Instructions

Yogurt Dip

1. Toast all the seeds together in a dry skillet over medium heat for a minute or two, tossing occasionally, until fragrant, do not allow them to burn.  Remove from heat.
   Put the yogurt in a serving bowl and add the toasted seeds. Season to taste with salt and pepper.
2. Whisk in the olive oil and let sit for about 30 minutes to allow the flavors to blend, then refrigerate, covered with plastic wrap, until ready to serve.