Grilled Veg­eta­bles with Creamy Turmeric Sauce

Milwaukee Health - - NUTRITION ALCOHOL -

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

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