Skip Ribbon Commands
Skip to main content
Stay connected:   
All Recipes
Balsamic Yogurt Grilled Vegetables
Makes 4Servings
Prep Time: 15min
Cook Time: 5min
 Share This
  • 1 1/4 cups plain fat-free yogurt (low-fat yogurt also can 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 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.

Recipe courtesy of Dannon®

Submitted by: Makers of LACTAID® Brand Products
Nutritional Facts
Calories: 180
Total Fat: 7 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 115 mg
Calcium: 20% Daily Value
Protein: 7 g
Carbohydrates: 25 g
Dietary Fiber: 2 g

Nutrient-Rich Recipes

Visit the Nutrient Rich Foods Coalition’s recipe library for ideas on how patients and clients can get more nutrition for their calories by incorporating nutrient-rich foods into meals and snacks.


The Dietary Guidelines for Americans provide a science-based blueprint for a healthy diet, and MyPlate helps people personalize the Guidelines to individual taste and nutrition goals.