Grilling the vegetables provides a smokey flavor which balances well with the spice notes of the turmeric sauce. Turmeric is spice that is a well-known antioxidant and also provides a golden color to these vegetables.
1/3 cup plain whole-milk Greek yogurt
2 tablespoons extra-virgin olive oil
1/2 teaspoon ground turmeric
1 clove garlic, minced
2 teaspoons lemon zest
1 tablespoon fresh lemon juice
1 teaspoon kosher salt
1 teaspoon black pepper
1 large eggplant (about 1 lb.)
1 large red bell pepper (about 8 oz.), cut into 1-in. pieces
1 large zucchini (about 13 oz.), cut diagonally into 1/2-in. slices
1 large yellow summer squash (about 14 oz.), cut diagonally into 1/2-in. slices
1/4 cup pomegranate arils
3 tablespoons mint leaves
How to Make It
Preheat grill to medium-high (about 450°F). Stir together yogurt, olive oil, turmeric, garlic, lemon zest and juice and 1 tablespoon water in a small bowl. Stir in 1/2 teaspoon each of the salt and black pepper.
Cut eggplant lengthwise into quarters. Brush bell pepper, zucchini, yellow squash and eggplant with grapeseed oil.
Generously 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-thick slices. Transfer grilled vegetables to a platter and sprinkle with remaining 1/2 teaspoon each salt and black pepper. Drizzle with sauce and sprinkle with pomegranate arils and mint.