Grilled Summer Vegetables with Tahini Sauce

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Serves: 
6
ingredients: 
1/3 cup olive oil plus 2 T
3 T lemon juice
1 red bell pepper, quartered and seeded
1 eggplant cut crosswise into 3/4 inch rings
2 zucchinis, cut lengthwise into ½ inch strips
2 yellow squash, cut lengthwise into 1/2" inch strips
2 T fresh cilantro, chopped
½ cup tahini
2 T water
1 tsp salt and pepper
1

Preheat outdoor grill. In a large bowl, toss together all vegetables, 2 T olive oil and season with salt and pepper. 

2

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. 

3

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.  

4

While peppers are steaming, place rest of vegetables on the grill cook until tender rotating every couple of minutes. 

5

Return bell peppers to grill to finish off and reheat for 3-4 minutes.

6

Place all grilled vegetables on serving platter. Drizzle with tahini sauce.

7

Sprinkle with cilantro and serve. 

8

Enjoy!  

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