Sponsored By Cooper Health

Sponsored by Cooper University Health


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Grilled Vegetables with Creamy Basil Balsamic Dressing

Makes 16- 1 cup servings


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

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Non-stick spray as needed


  • 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.


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


Per 1 cup Serving:

Calories: 30

Protein: 3 gm

Carbohydrate: 4 gm

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Fat: 1 gm