Grilled Vegetables with Basil
1 small eggplant, cut in half lengthwise, then into thick chunks
1 zucchini, cut in half lengthwise, then in thick chunks
1 yellow summer squash, cut into thick, diagonal slices
1 red bell pepper, seeded and cut into eighths
1 small red onion, sliced and cut into 8 wedges
2 tablespoons balsamic or red wine vinegar
1/4 cup canola oil
1/4 cup plus 1 tablespoon minced fresh basil (or 1 tablespoon plus 1 teaspoon dried), divided
1/4 cup non-fat plain yogurt
2 tablespoons non-fat mayonnaise
1 teaspoon fresh lemon juice
Thread 8 skewers with alternating pieces of the vegetables. Place vegetables in a shallow pan large enough to hold the skewers.
Make marinade by whisking together in a small bowl the vinegar, oil and all but 1 tablespoon fresh basil (or all but 1 teaspoon dried). Pour over vegetables. Let stand 10 minutes, occasionally turning skewers so marinade coats all sides.
Meanwhile, make dressing. Place yogurt, mayonnaise, the remaining 1 tablespoon fresh basil (or 1 teaspoon dried) and lemon juice in a blender and mix at low speed until smooth. Transfer to small pitcher.
Grill vegetables, adjusting height of rack to avoid charring. Serve vegetables as a side dish, as a sandwich filling in pita halves, or on sliced French bread or bruschetta. Pass basil-yogurt dressing to use as a topping.
Makes 8 servings.
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