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Grilled Summer Vegetables with Tahini Sauce
Preheat outdoor grill. In a large bowl, toss together all vegetables, 2 T olive oil and season with salt and pepper.
Place bell peppers skin side down on grill and cook into skins are black. Place in bowl and cover with plastic to let steam for 5 minutes. Peel off black skins and set aside.
While peppers are cooking, mix tahini, water, 1/3 cup olive oil, lemon juice and water in a bowl. Whisk all ingredients together. If mixture is too thick, add a little water at a time until you achieve desired consistency.
While peppers are steaming, place rest of vegetables on the grill cook until tender rotating every couple of minutes.
Return bell peppers to grill to finish off and reheat for 3-4 minutes.
Place all grilled vegetables on serving platter. Drizzle with tahini sauce.
Sprinkle with cilantro and serve.