Grilled Vegetables With Creamy Turmeric Sauce - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Adam Hickman
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.
Ingredients
- 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
Instructions
- 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.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Lemon.
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