Balsamic Yogurt Grilled Vegetables

Jan 18 2012

Here’s a tasty way to get your dairy and veggies all in one!
Recipe courtesy of the National Dairy Council


Serves 4

Dietitian's Tip: 

This is a terrific DASH recipe! With non-fat yogurt, not only are you giving yourself a serving of dairy for the day, but you’re also filling up on magnesium, potassium and calcium to keep your heart healthy!


1 1/4 cups plain fat-free or low-fat yogurt
1/2 cup balsamic vinegar
2 tablespoons olive oil
2 tablespoons chopped parsley
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
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: 220 calories, 10g total fat, 1g saturated fat, 28g carbohydrates, 7g protein, 9 g fiber, 80 mg sodium, 727mg potassium, 46mg magnesium, 180mg calcium