Grilled Eggplant, Zucchini and Asparagus with Tzatziki
Crunchy Baked Chickpeas
Ingredients
- 2 small eggplants, cut into ¼-inch-thick slices
- 1 lb asparagus, trimmed
- 2 zucchini, cut in half lengthwise
- 2 Tbsp olive oil
- 1 cup low-fat plain Greek yogurt
- 1 cup seeded and grated organic cucumber
- 3 Tbsp chopped fresh mint
- 1 clove garlic, minced
- 1 Tbsp lemon juice
Instructions
- Place eggplant slices on several layers of paper towels; sprinkle with ¼ tsp salt, and let stand 30 minutes.
- Cover eggplant with additional paper towels; gently press out moisture.
- Preheat grill to medium-high heat.
- Drizzle eggplant, asparagus and zucchini with olive oil; sprinkle lightly with salt and pepper.
- Arrange vegetables on a grill rack coated with cooking spray.
- Grill, covered with grill lid, 4 to 5 minutes or until vegetables are crisp-tender.
- Combine yogurt, cucumber, mint, garlic, lemon juice and salt and pepper to taste.
- Serve yogurt sauce with vegetables.
Side Dish Ingredients
- 2 (15.5-oz) cans BPA-free chickpeas, drained and rinsed
- 2 Tbsp olive oil
- 2 tsp ground cumin
- 1 tsp smoked paprika (or use paprika)
Side Dish Instructions
- Preheat oven to 400°F.
- Combine chickpeas, olive oil, cumin, smoked paprika and a light sprinkling of salt on a rimmed baking sheet lined with parchment paper.
- Bake 35 to 40 minutes or until chickpeas are browned and crisp, stirring occasionally; remove from oven, and let cool.
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