Serves: 4
Prep Time: 10 minutes
Cook Time: 5 minutes
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 |
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
Ingredients was where
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