• 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 eighths
  • 1 small red onion, sliced and cut into 8 segments
  • 2 Tbsp. balsamic or red wine vinegar
  • 1/4 cup olive oil
  • 1/4 cup chopped fresh basil, or 1 Tbsp. dried
  • 1/4 cup non-fat yogurt
  • 2 Tbsp. reduced-fat mayonnaise
  • 1 Tbsp. minced fresh basil, or 1 tsp. dried
  • 1 tsp. lemon juice


  1. Thread skewers with alternating pieces of eggplant, zucchini, squash, bell pepper and onion. Place skewered vegetables in shallow pan.
  2. Make marinade for vegetables by blending vinegar, oil and 1/4 cup fresh basil (or 1 Tbsp. dried). Pour over vegetables. Let stand 10 minutes, occasionally turning skewers so marinade coats all sides.
  3. Meanwhile, make dressing. Place yogurt, mayonnaise, 1 Tbsp. fresh basil (or 1 tsp. dried) and lemon juice in a blender and mix until smooth. Transfer to small pitcher.
  4. Grill vegetables, adjusting height of rack to avoid charring if using an outdoor grill.
  5. Serve vegetables as a side dish, as a sandwich filling in pita halves, or on sliced French bread or bruschetta. Pass basil-yogurt dressing to use as a topping.

Recipe Yield: Makes 8 servings.

Nutritional Information Per Serving:

Calories: 88
Fat: 6 grams
Sodium: 44 milligrams
Protein: 2 grams
Carbohydrates: 10 grams

Diabetic Exchanges

2 Vegetable; 1 Fat