60 minutes
A delightful array of char-grilled vegetables served with a creamy and zesty tahini sauce.
Tahini, room temperature, well-stirred
cups
tablespoons
Cayenne
pinches
Garlic Clove, grated or made into a paste
each
Extra Virgin Olive Oil, plus more for brushing
to taste
Plain Yogurt, not Greek-style
cups
to taste
Black Pepper, freshly ground
to taste
Red Onions, peeled
each
Bell Pepper, ripe, halved and seeded
each
Zucchini, yellow summer squash, pattypans, or a combo
0 lb
Eggplants, medium or 4 small Japanese
each
Tomatoes, small
each
Paprika, optional
for garnish
Fresh Herbs, mint, dill, parsley, cilantro, chopped
for garnish
for serving
1. Tahini Sauce Creation
In a bowl, whisk tahini, lemon juice, cayenne, and garlic until smooth. Incorporate olive oil and yogurt. Season with salt. Set aside.
2. Grill Prep
Heat grill to medium-high. Clean racks well.
3. Veggie Prep
Slice onions 1/4-inch thick. Brush with oil; season with salt and pepper. Halve and seed bell peppers; cut into quarters. Brush and season like onions. Slice zucchini and eggplant 1/2-inch thick. Brush with oil; season with salt and pepper. Halve tomatoes; brush and season with oil, salt, and pepper.
4. Grilling Vegetables
Grill onions and peppers for 4-5 mins per side. Remove to platter when done. Grill zucchini and eggplant 3-4 mins per side. Grill tomatoes on one side, 5-6 mins. Remove to platter.
5. Plating
Arrange vegetables on a platter. Drizzle with tahini sauce. Garnish with paprika and herbs. Serve with lemon wedges.
Choose a colorful mix of seasonal vegetables such as zucchini, bell peppers, asparagus, mushrooms, and red onions. Look for fresh, firm veggies with vibrant colors for the best char and flavor.
Preheat your grill to a medium-high heat and work in batches to avoid overcrowding, ensuring each vegetable gets a nice char and retains texture.
Arrange the grilled vegetables on the platter with a mix of colors and shapes. Drizzle tahini sauce over the top and garnish with toasted sesame seeds and fresh herbs like parsley or cilantro.
Cut the vegetables consistently to ensure even grilling and brush them lightly with a high-smoke-point oil to prevent sticking and achieve beautiful grill marks.
Use high-quality tahini and balance it with lemon juice, garlic, and a sweetener like maple syrup or honey. Season with salt and add a pinch of cayenne pepper or hot sauce if desired.
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