Grilled Asparagus or Eggplant

  • PREPARATION TIME: 15 minutes
  • YIELDS 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
Grilled Asparagus or Eggplant


  • 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.
  • Combine Oikos® Sun-Dried Tomato Greek Yogurt Dip, lemon juice and herbs and mix well. Pour over grilled vegetables when ready to serve.