Balsamic Yogurt Grilled Vegetables

Balsamic Yogurt Grilled Vegetables Pic


1 1/4 cups plain fat-free yogurt (low-fat yogurt also can be used)
1/2 cup balsamic vinegar
2 tablespoons olive oil
2 tablespoons chopped parsley
1/2 cup diced roasted red peppers
1 sweet onion, sliced in 1/2 inch rounds
2 baby eggplants, sliced in 1/2 inch rounds
3 zucchini, sliced in 1/2 inch rounds
2 cloves garlic, minced

Pour balsamic vinegar in a small saucepan. Simmer to reduce to 3 tablespoons, cool vinegar. Add cooled vinegar to yogurt with oil, garlic and parsley. Divide mixture in half. Place prepared zucchini, eggplant and onion on a sheet pan and brush with 1/2 of the yogurt mixture. On a lightly oiled preheated grill, cook vegetables until golden and brown (3-4 minutes). Place cooked vegetables on a platter and sprinkle with red peppers. Drizzle remaining dressing over vegetables and serve.

Recipe courtesy of Dannon®

Nutritional Facts

Calories: 180
Total Fat: 7 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 115 mg
Calcium: 20% Daily Value
Protein: 7 g
Carbohydrates: 25 g
Dietary Fiber: 2 g