Grilled Vegetables with Herbed Dipping Sauce
A tasty side dish or appetizer, enjoyed with a slice of fresh wholegrain bread.
- Course Side Dishes
- Prep. Time 10 mins
- Freezing Time 1 hr
Preparation
What You Need
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
Instructions
Combine dipping-sauce 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.
View the latest tips or add one of your ownNutritional Info
Per serving
(1 serving = 15 mL of sauce)
Energy: 10 calories
Proteins: 1 g
Carbohydrates: 1 g
Fat: 1 g
Fibre: 0 g
Sodium: 17 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient and % DV*
Calcium: 2 % / 20 mg
Vitamin B12: 3 %
Riboflavin: 1 %
Phosphorus: 1 %
Zinc: 1 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by the recipe, in comparison with the quantity recommended.
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