Grilled Vegetables with Herbed Dipping Sauce
Our dietitians' favourite
A tasty side dish or appetizer, enjoyed with a slice of fresh wholegrain bread.
- Prep: 10 min
- Refrigeration: 1 h
Ingredients
- Dipping-sauce
- 1 cup (250 mL) plain yogurt
- 2 tbsp (30 mL) fresh rosemary finely chopped
- 1 garlic clove minced
- 1/2 tsp (2 mL) ground cumin
- Salt and pepper to taste
- Vegetables for grilling such as: zucchini, eggplant, bell peppers, onions, mushrooms, corn-on-the-cob, etc.
- Olive oil
- Balsamic vinegar
- Salt and pepper to taste
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Preparation
Dipping-sauce:
Combine all ingredients. Refrigerate at least one hour to let flavours blend.
Wash, dry and slice vegetables. Set aside.
Combine equal amounts of olive oil and balsamic vinegar. Season to taste. Coat vegetables. Barbecue, grill or roast vegetables until tender-crisp. Serve with dipping sauce on the side.
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Nutritional information
Per serving| Energy: | 10 Calories |
| Protein: | 1 g |
| Carbohydrate: | 1 g |
| Fat: | 1 g |
| Fibre: | |
| Sodium: | 17 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 2 % / 20 mg |
| Vitamin B12: | 3 % |
| Phosphorus: | 1 % |
| Riboflavin: | 1 % |
| Zinc: | 1 % |
