Dinner

Yogurt Pesto Vegetables is for Dinner.

Yogurt Pesto Vegetables takes 15 minutes to prepare.

Yogurt Pesto Vegetables takes 10 minutes to cook.

Yogurt Pesto Vegetables makes 12 servings.

The ingredients for Yogurt Pesto Vegetables are:

1 medium red onion, quartered
1 medium eggplant, peeled and diced
2 medium zuchini, cubed
1/4 cup walnuts
4 cloves garlic
6 Tbs. olive oil
8 cups fresh basil
1 cup grated fresh parmesan
12 oz. plain greek yogurt
1/4 tsp. salt or to taste

Here is how you make Yogurt Pesto Vegetables:

Grill or broil peeled, chopped eggplant, chopped zucchini and quartered onion, preferably red onion. While cooking, prepare yogurt sauce in food processer or blender. Toss in minced garlic, basil (about 8 cups), parmesan and yogurt. Blend together to a pesto consistency. Add yogurt and salt to taste. When a knife can slide through eggplant and zucchini easily, remove from grill or oven and top with creamy pesto sauce. Makes about 1 1/2 cups sauce.Number of Servings: 12Recipe submitted by SparkPeople user BUZZ1183.

The nutritional information for Yogurt Pesto Vegetables is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 147.7

• Total Fat: 11.1 g
• Cholesterol: 6.6 mg
• Sodium: 215.7 mg
• Total Carbs: 6.0 g
• Dietary Fiber: 2.1 g
• Protein: 7.4 g

The dietary needs meet for Yogurt Pesto Vegetables is Vegetarian