Balsamic Yogurt Grilled Vegetables

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Balsamic Yogurt Grilled Vegetables

Balsamic Yogurt Grilled Vegetables
Number of Servings: 4 Total Preparation Time: less than 15 minutes
Actual Cooking Time: less than 15 minutes Source:
Food Groups: Dairy, Vegetables
Main Ingredient: Vegetables
Meal Type: Dinner Entrée
Nutrition Content: Good Source of Calcium, Low Sodium
Special Features: Quick to Prepare (under 30 minutes), Vegetarian


1 1/4 cups plain fat-free Yogurt (low-fat yogurt can also be used)
1/2 cup Balsamic vinegar
2 tablespoons Olive oil
2 tablespoons 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


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.

Nutrient Information
Calories: 180
Total Fat: 7g
Saturated Fat: 1g
Polyunsaturated Fat:
Monounsaturated Fat:
Sodium: 115 mg
Carbohydrates: 25g
Protein: 7g
Fiber: 2g
Vitamin A:
Vitamin C:
Calcium: 200 mg

Cook's Notes:

152 mg Calcium per serving from yogurt.