Grilled Asparagus or Eggplant

Prep Time

15 minutes

Cook Time



4 servings



  • 2 Tbsp. olive oil
  • 1 lb./1 bunchasparagus or 1 eggplant sliced into 8 slices
  • 1/2 cup Oikos® Sun-Dried Tomato Greek Yogurt Dip
  • 1 Tbsp. lemon juice
  • 2 Tbsp. chopped fresh parsley


  1. Brush asparagus or eggplant slices with oil and grill on each side until cooked through. Remove from heat and cool to room temperature. Cover and chill until ready to dress.
  2. Combine Oikos® Sun-Dried Tomato Greek Yogurt Dip, lemon juice and herbs and mix well. Pour over grilled vegetables when ready to serve.