Meals Matter

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Contributed By: busymommy
www.3aday.org

Ingredients

1 1/4 cups Plain fat free yogurt (low fat yogurt can also be used)

1/2 cup Balsamic vinegar

2 tbsp Olive oil

2 tbsp 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

Preparation

Pour balsamic vinegar in a small saucepan. Simmer to reduce to 3 tbsp., 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.

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