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. 

Adam Hickman
Recipe by Health June 2016

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Greg Dupree; Styling: Ginny Branch

Recipe Summary

active:
15 mins
total:
35 mins
Yield:
Serves: 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

227 calories; fat 17g; saturated fat 3g; mono fatg; poly fatg; protein 5g; carbohydrates 18g; fiber 6g; cholesterol 3mg; iron 1mg; sodium 502mg; calcium 57mg.