Balsamic Yogurt Grilled Vegetables

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Serves: 4

Prep Time: 10 minutes

Cook Time: 5 minutes


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


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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