Grilled Vegetables With Creamy Turmeric Sauce

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

1. Preheat grill to medium-high (about 450u0b0F). 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.

milk, extravirgin olive oil, ground turmeric, clove garlic, lemon zest, lemon juice, kosher salt, black pepper, eggplant, red bell pepper, zucchini, yellow summer, oil, pomegranate arils, mint leaves

Taken from www.myrecipes.com/recipe/grilled-vegetables-creamy-turmeric-sauce (may not work)