Grilled Vegetables with Creamy Basil Balsamic Dressing


Servings: 16 (one cup per serving)

Ingredients

For the vegetables:

  • 1 egg plant- sliced ¼ inch circles
  • 1 zucchini- sliced ¼ inch circles
  • 1 yellow squash- sliced ¼ inch circles
  • 1 red onion- sliced ¼ inch circles
  • 2 portabello mushrooms
  • 1 bunch aspargus
  • 1 tomato, diced small
  • 2 green peppers, cut into ½ inch strips
  • 2 tablespoons kosher salt
  • 2 tablespoons onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon black pepper

Non-stick spray as needed

For the creamy balsamic dressing:​
  • 8 oz non-fat plain Greek yogurt
  • ¼ cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 4 tablespoons fresh basil, minced
  • ¼ cup Parmesan cheese
  • 2 cloves garlic, minced

Directions

  • Mix together salt, pepper, garlic, and onion powder and sprinkle over vegetables.
  • Heavily spray grill with non-stick spray.
  • Spread vegetables (except tomato) evenly over grill and cook for about 3-4 minutes.
  • Remove vegetables from grill and rough chop.
  • Toss in creamy balsamic dressing, add diced tomato, and serve. 

Each one cup serving contains approximately 30 calories, 4 g carbohydrates, 3 g protein, 1 g fat.