Wholesome Eats
Recipes
Serves: 4
Prep Time: 10 minutes
Cook Time: 5 minutes
Nutrition Information: +
| Total Calories | 250 | |
|---|---|---|
| Total Fat | 8g | |
| Choloesterol | 0mg | |
| Sodium | 240mg | |
| Total Carbohydrates | 36g | |
| Dietary Fiber | 5g | |
| Total Sugars | 28g | |
| Added Sugars | 0g | |
| Protein | 8g | |
| Vitamin D | 0mcg | |
| Calcium | 225mg | |
| Iron | 2mg | |
| Potassium | 1028mg | |
About Balsamic Yogurt Grilled Vegetables
Elevate your grilled vegetables with a tangy twist by using this balsamic yogurt dressing. The smoky flavors of zucchini, eggplant, and onion are complemented by the creamy yogurt and reduced balsamic glaze, infused with garlic and fresh parsley. Roasted red peppers add a final burst of color and flavor, making this dish both visually stunning and delicious. Perfect for summer barbecues or a light weeknight side, these grilled veggies offer a delightful balance of richness and freshness.
Ingredients
1 cup balsamic vinegar
1 1/4 cups plain low-fat or fat-free yogurt
2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons fresh flat-leaf parsley, chopped
3 zucchini, sliced in 1/2-inch rounds
1 small eggplant, sliced in 1/2-inch rounds
1 sweet onion, sliced in 1/2-inch rounds
1/2 cup roasted red peppers, diced
Preparation
01In a small saucepan, pour balsamic vinegar. Simmer to reduce to 3 tablespoons and cool.
02Add cooled vinegar to yogurt. Mix in oil, garlic, and parsley.
03On a sheet pan, place prepared zucchini, eggplant and onion and brush with half of the yogurt mixture.
04Place sheet pan on a preheated grill over medium heat, cook vegetables until golden brown (about 3 to 4 minutes).
05Place cooked vegetables on a platter and sprinkle with red peppers. Drizzle remaining yogurt dressing over vegetables and serve.
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