Grilled Vegetables With Creamy Turmeric Sauce


Greg Dupree; Styling: Ginny Branch


  • 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
  • Grapeseed oil
  • 1/4 cup pomegranate arils
  • 3 tablespoons mint leaves


1. 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.

2. Cut eggplant lengthwise into quarters. Brush bell pepper, zucchini, yellow squash and eggplant with grapeseed oil.

3. 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.

  • Yield: Serves 4

Nutritional Information

Calories per serving: 227
Fat per serving: 17g
Saturated fat per serving: 3g
Cholesterol per serving: 3mg
Fiber per serving: 6g
Protein per serving: 5g
Carbohydrate per serving: 18g
Sodium per serving: 502mg
Iron per serving: 1mg
Calcium per serving: 57mg

Good to Know

Pungent turmeric, a cousin to ginger, is anti-inflammatory and may help ward off some types of cancer.
Adam Hickman