Total Preparation Time: Less than 15 minutes
Ingredients: Vegetables
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Nutrition Content: Good Source of Calcium
Low Sodium
Meal Type: Entree
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.
Cook's Notes
Nutrition Information
Calories: 180
;
Total Fat: 7g
;
Saturated Fat: 1g
;
Carbohydrates: 25g
;
Protein: 7g
;
Calcium: 200 mg
;
Sodium: 115mg
;
Fiber: 2g