Balsamic Yogurt Grilled Vegetables

Mar 24 2010

Try these tasty grilled vegetables for something new using yogurt!

Recipe courtesy of Meals Matter

Serves 4

Dietitian's Tip: 

Balsamic vinegar is a great ingredient for adding bold flavor with few calories. In fact, one tablespoon of balsamic vinegar has only 10 calories, 0 grams of fat and 5 milligrams of sodium! Try adding balsamic vinegar and different spices to salads, vegetables, and even marinades for a healthy alternative to store-bought dressings and marinades.


1/2 cup balsamic vinegar
1 1/4 cups plain fat free yogurt (low fat yogurt can also be used)
2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons chopped parsley
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 diced roasted red peppers


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

Nutrition Information: 

Per serving: 180 calories, 7 g fat, 1 g saturated fat, 25 g carbohydrates, 7 g protein, 115 mg sodium, 2 g fiber, 200 mg calcium