Balsamic Yogurt Grilled Vegetables

Serve these delicious veggies over a plate of brown rice – a great way to get a serving of whole grains.

Recipe courtesy of Dannon®

Makes 4 servings



1 cup balsamic vinegar

1 1/4 cups plain low-fat or fat-free yogurt

2 Tbsp olive oil

2 cloves garlic, minced

2 Tbsp fresh flat-leaf parsley, chopped

3 zucchini, sliced in 1/2-inch rounds

2 baby eggplants, sliced in 1/2-inch rounds

1 sweet onion, sliced in 1/2-inch rounds

1/2 cup roasted red peppers, diced



1. Pour balsamic vinegar in a small saucepan. Simmer to reduce to 3 tablespoons and cool.

2. Add cooled vinegar to yogurt. Mix in oil, garlic and parsley.

3. Place prepared zucchini, eggplant and onion on a sheet pan and brush with half of the yogurt mixture.

4. On a lightly oiled, pre-heated grill, cook vegetables until golden brown (about 3 to 4 minutes.)

5. Place cooked vegetables on a platter and sprinkle with red peppers. Drizzle remaining yogurt dressing over vegetables and serve. (Serve over brown rice.)


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