Summer Grilled Veggies with Cottage Cheese & Balsamic Glaze

cottage cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt provides similar creaminess with fewer calories.

balsamic glaze

🥗Healthier: balsamic vinegar

💰Cheaper: homemade balsamic reduction

Homemade reduction is more cost-effective and can be made to taste.

Prepare all the vegetables: eggplant, onions, tomatoes, zucchini, yellow neck squash, bell peppers, and asparagus.

In a bowl, add olive oil, salt, black pepper, and Bonaville seasoning. Mix well.

Add asparagus to the bowl and toss to coat evenly with the seasoning mixture.

Add bell peppers to the bowl and toss to coat evenly with the seasoning mixture.

Place the seasoned asparagus on the grill skin side up to catch juices when flipped.

Add onions to the bowl and toss to coat evenly with the seasoning mixture.

Prepare the eggplant by salting, rinsing, and patting dry. Remove the skin and add to the bowl to coat with seasoning.

Add tomatoes to the bowl and toss to coat evenly. Place them whole on the top rack of the grill.

Cut zucchini and yellow neck squash into planks for grilling. Coat with olive oil, salt, black pepper, and Bonaville seasoning.

Place zucchini and yellow neck squash on the grill.

Grill the vegetables for about 5 to 6 minutes total, flipping them after 2 to 3 minutes for even cooking.

Check the asparagus for doneness; it should be fork-tender but still have a little pop.

Flip the bell peppers and onions on the grill to allow juices to collect.

Remove the grilled vegetables from the grill and place them on a tray to rest, avoiding steaming in a bowl.

Let the grilled vegetables cool on a flat surface to prevent overcooking.

Transfer the grilled tomatoes to a bowl to let their juices collect, preparing to mash them for a sauce.

Combine the mashed tomatoes with cottage cheese and balsamic glaze to create a creamy sauce for the grilled veggies.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens