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Name: grilled veggies w/tahini & lemon dip
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: FOR THE TAHINI DRESSING:; 1/4 uptahini at room temperature and well stirred; 3 tablespoons lemon juice; Pinch of ground cayenne; 2 garlic cloves grated or pounded to a paste; 2 tablespoons extra-virgin olive oil; 1 cup plain yogurt (not Greek-style yogurt); Kosher salt; FOR THE VEGETABLES:; 2 medium red onions peeled; Extra-virgin olive oil; Kosher salt and black pepper; 2 ripe red bell peppers or other peppers such as Corno di Toro; 2 pounds zucchini yellow summer squash pattypans or a combination; 2 medium eggplants (or 4 small Japanese eggplants); 4 small tomatoes; Paprika or pimentón for garnish (optional); Chopped mint dill, parsley and cilantro, for garnish; Lemon wedges

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INGREDIENTS

FOR THE TAHINI DRESSING:
1/4 uptahini at room temperature and well stirred
3 tablespoons lemon juice
Pinch of ground cayenne
2 garlic cloves grated or pounded to a paste
2 tablespoons extra-virgin olive oil
1 cup plain yogurt (not Greek-style yogurt)
Kosher salt
FOR THE VEGETABLES:
2 medium red onions ; peeled
Extra-virgin olive oil
Kosher salt and black pepper
2 ripe red bell peppers or other peppers ; such as Corno di Toro
2 pounds zucchini yellow summer squash ; pattypans or a combination
2 medium eggplants (or 4 small Japanese eggplants)
4 small tomatoes
Paprika or pimentón ; for garnish (optional)
Chopped mint ; dill, parsley and cilantro, for garnish
Lemon wedges

INSTRUCTIONS

Make the tahini dressing: Put tahini, lemon juice, cayenne and garlic in a small mixing bowl, and whisk until smooth. Whisk in olive oil, yogurt and a good pinch of salt.

Prepare a charcoal or gas grill, or a stovetop grill pan. Heat should be medium-high. Make sure grill racks are clean.

Cut onions crosswise into 1/4-inch slices. Brush lightly with olive oil and season with salt and pepper.

Cut bell peppers in half lengthwise. Remove stems and seeds, and discard. Cut each half in two, making eight pieces. Brush lightly with olive oil and season with salt and pepper. Transfer to a baking sheet or roasting pan.

Cut zucchini and eggplant lengthwise or at an angle into 1/2-inch-thick slices. Brush slices with olive oil on both sides, and season with salt and pepper. Transfer to a baking sheet or roasting pan.

Cut tomatoes in half crosswise. Brush lightly with olive oil and season with salt and pepper. Transfer to a baking sheet or roasting pan.

Grill onions and peppers (they take longer to cook): Set onion slices carefully on grill so they don’t fall apart. Start peppers skin-side up. Peppers and onions should take 4 to 5 minutes per side. As they are done, remove to a serving platter.

Grill zucchini and eggplant for about 3 to 4 minutes per side. Grill tomatoes on one side only, until heated through, about 5 to 6 minutes. As they are done, remove to a serving platter.

Arrange vegetables in rows on the platter (or use two platters). Serve warm or at room temperature. Just before serving, drizzle tahini sauce over the vegetables. Sprinkle with paprika, if using, and shower with green herbs. Serve lemon wedges on the side.

NOTES

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grilled veggies w/tahini & lemon dip

FOR THE TAHINI DRESSING:
1/4 uptahini at room temperature and well stirred
3 tablespoons lemon juice
 Pinch of ground cayenne
2 garlic cloves grated or pounded to a paste
2 tablespoons extra-virgin olive oil
1 cup plain yogurt (not Greek-style yogurt)
 Kosher salt
 FOR THE VEGETABLES:
2 medium red onions peeled
 Extra-virgin olive oil
 Kosher salt and black pepper
2 ripe red bell peppers or other peppers such as Corno di Toro
2 pounds zucchini yellow summer squash pattypans or a combination
2 medium eggplants (or 4 small Japanese eggplants)
4 small tomatoes
 Paprika or pimentón for garnish (optional)
 Chopped mint dill, parsley and cilantro, for garnish
 Lemon wedges

Make the tahini dressing: Put tahini, lemon juice, cayenne and garlic in a small mixing bowl, and whisk until smooth. Whisk in olive oil, yogurt and a good pinch of salt.
Prepare a charcoal or gas grill, or a stovetop grill pan. Heat should be medium-high. Make sure grill racks are clean.
Cut onions crosswise into 1/4-inch slices. Brush lightly with olive oil and season with salt and pepper.
Cut bell peppers in half lengthwise. Remove stems and seeds, and discard. Cut each half in two, making eight pieces. Brush lightly with olive oil and season with salt and pepper. Transfer to a baking sheet or roasting pan.
Cut zucchini and eggplant lengthwise or at an angle into 1/2-inch-thick slices. Brush slices with olive oil on both sides, and season with salt and pepper. Transfer to a baking sheet or roasting pan.
Cut tomatoes in half crosswise. Brush lightly with olive oil and season with salt and pepper. Transfer to a baking sheet or roasting pan.
Grill onions and peppers (they take longer to cook): Set onion slices carefully on grill so they don’t fall apart. Start peppers skin-side up. Peppers and onions should take 4 to 5 minutes per side. As they are done, remove to a serving platter.
Grill zucchini and eggplant for about 3 to 4 minutes per side. Grill tomatoes on one side only, until heated through, about 5 to 6 minutes. As they are done, remove to a serving platter.
Arrange vegetables in rows on the platter (or use two platters). Serve warm or at room temperature. Just before serving, drizzle tahini sauce over the vegetables. Sprinkle with paprika, if using, and shower with green herbs. Serve lemon wedges on the side.

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Nutrition

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Serving Size: 1 (2420g)
Recipe Makes: 1

Calories: 648
Calories from Fat: 306 (47%)

Amt Per Serving		% DV

	Total Fat 34.1g	45 %
	Saturated Fat 4.6g	23 %
	Monounsaturated Fat 23.1g
	Polyunsanturated Fat 4g
Cholesterol 0mg		0 %
Sodium 391.2mg		13 %
Potassium 2305.6mg		61 %
Total Carbohydrate 112.4g		33 %
	Dietary Fiber 30.7g	123 %
	Sugars, other 81.7g
Protein 13.8g		20 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 648

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