• 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.