Grilled Vegetables with Creamy Turmeric Sauce
Active: 15 minutes Total: 35 minutes Serves: 4
1/3 cup plain whole-milk Greek Yogurt
2 Tbsp. ext.-virgin olive oil 1/2 tsp. ground turmeric 1 clove garlic, minced 2 tsp. lemon zest Tbsp. fresh lemon juice tsp. kosher salt tsp. black pepper large eggplant (1 lb.) large red bell pepper (8 oz.), cut into 1-in. pieces large zucchini (about 13 oz.), cut diagonally into 1/2-inch slices large yellow summer squash (14 oz.), cut diagonally into 1/2-in. slices Grapeseed oil 1/4 cup pomegranate arils 3 Tbsp. mint leaves
One: Preheat grill to medium-high (about 450°F). Stir together yogurt, olive oil, turmeric, garlic, lemon zest, juice and 1 tablespoon water in small bowl. Stir in 1/2 teaspoon each of the salt and black pepper. Two: Cut eggplant lengthwise in quarters. Brush bell pepper, zucchini, yellow squash and eggplant with grapeseed oil. Three: Oil grill grate with grapeseed oil. Grill eggplant, zucchini and yellow squash, turning once, for 10 minutes. Grill bell pepper, turning occasionally, for 5 minutes. Cut eggplant diagonally into 1-inch slices. Transfer grilled vegetables to platter, sprinkle with remaining 1/2 teaspoon each salt, black pepper. Drizzle with sauce and sprinkle with pomegranate arils and mint.
PER SERVING: 227 cal., 17g fat (3g sat.), 3mg chol., 6g fiber, 5g protein, 18g carbs, 502mg sodium, 1mg iron, 57mg calcium