grilled summer harvest with tahini dressing

Name: grilled summer harvest with tahini dressing
Yield: 4 Servings
Ingredients: 2 medium red onions, peeled; Extra-virgin olive oil; salt and pepper, to taste; 2 ripe red bell peppers; 2 pounds zucchini, yellow summer squash; 2 medium eggplants (or 4 small Japanese eggplants); 4 small tomatoes; sprinkle of regular or smoked paprika; fresh mint, parsley or dill, chopped; ¼ cup tahini, at room temperature and well stirred; 3 tablespoons lemon juice, about 3-4 lemons; 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); salt, for taste

The bounty of summer vegetables are delicious served grilled or roasted when all their natural seasonal flavors are at their peak. The simple tahini dressing for these can be served on the side or delicately drizzled over the entire platter.

Not only do these taste delicious but are beautiful to serve alongside any other salads or meats. You can even prepare in advance, serving at room temperature making this the ideal recipe for friends & family.

*photo and recipe from New York Times

grilled summer harvest with tahini dressing

*photo and recipe from New York Times

Posted by Barbara

Ingredients

Recipe serves: 4-6

	vegetables
	2 medium red onions, peeled
	Extra-virgin olive oil
	salt and pepper, to taste
	2 ripe red bell peppers
	2 pounds zucchini, yellow summer squash
	2 medium eggplants (or 4 small Japanese eggplants)
	4 small tomatoes
	garnish
	sprinkle of regular or smoked paprika
	fresh mint, parsley or dill, chopped
	tahini dressing
	¼ cup tahini, at room temperature and well stirred
	3 tablespoons lemon juice, about 3-4 lemons
	Pinch of ground cayenne
	2 garlic cloves, grated or pounded to a paste sometimes I sauté garlic in olive oil until translucent to avoid raw garlic
	2 tablespoons extra-virgin olive oil
	1 cup plain yogurt (not Greek-style yogurt)
	salt, for taste

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Posted by Barbara

serves
4
skill level
Easy

Ingredients

vegetables
2 medium red onions, peeled
Extra-virgin olive oil
salt and pepper, to taste
2 ripe red bell peppers
2 pounds zucchini, yellow summer squash
2 medium eggplants (or 4 small Japanese eggplants)
4 small tomatoes
garnish
sprinkle of regular or smoked paprika
fresh mint, parsley or dill, chopped
tahini dressing
¼ cup tahini, at room temperature and well stirred
3 tablespoons lemon juice, about 3-4 lemons
Pinch of ground cayenne
2 garlic cloves, grated or pounded to a paste
sometimes I sauté garlic in olive oil until translucent to avoid raw garlic
2 tablespoons extra-virgin olive oil
1 cup plain yogurt (not Greek-style yogurt)
salt, for taste

Directions

1 Done	tahini dressing 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. Taste and add more salt or any of the other ingredients for your taste. Set aside at room temperature until ready to use.
2 Done	vegetables Heat up grill for at least 10 minutes, covered, and then lower to medium heat. If using an oven, preheat on 400F.
3 Done	Cut onions crosswise into 1/4-inch slices. Brush lightly with olive oil and season with salt and pepper.
4 Done	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.
5 Done	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. Add to baking sheet.
6 Done	Cut tomatoes in half crosswise. Brush lightly with olive oil and season with salt and pepper. Set aside on plate or baking sheet.
7 Done	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. You can do all vegetables in oven, check after 15 minutes and turn over until tender and slightly charred. Another 15-20 minutes.
8 Done	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.
9 Done	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.
10 Done	to serve Sprinkle with paprika, if using, and shower with green herbs. Serve lemon wedges on the side.