Grilled Vegetables with Basil Dressing

By AnneS

Ingredients

• 1 small eggplant, sliced into thick rounds
• 1 zucchini, cut into thick, diagonal slices
• 1 yellow summer squash, cut into thick slices
• 1 red bell pepper, seeded and cut into eights
• 1 small red onion, sliced and cut into 8 segments
• 2 Tablespoons balsamic or red wine vinegar
• 1/4 cup olive oil
• 1/4 cup chopped fresh basil, or 1 Tablespoon dried
• 1/4 cup non-fat yogurt
• 2 Tablespoons mayo
• 1 Tablespoon minced fresh basil
• 1 teaspoons lemon juice

Preparation

Step 1

Thread skewers with alternating pieces of eggplant, zucchini, squash, bell pepper and onion. Place skewered vegetables in a shallow baking pan.

Make marinade for vegetables by blending vinegar, oil nad 1/4 cup fresh basil. Pour over vegetables. Let stand 10 minutes, occasionally turning skewers so marinade coats all sides.

Meanwhile, make dressing. Place yogurt, mayo, 1 Tablespoon fresh basil and lemon juice in a blender and mix until smooth. Transfer to a small pitcher.

Grill vegetables, adjusting height of rack to avoid charring.

Serve vegetables as a side dish, as a sandwich filling or on sliced French bread. Use basil-yogurt dressing as a topping.

Makes 8 servings.