Grilled Summer Vegetables With Tahini Dressing

Ingredients

• 0.25 cup tahini (At room temperature and well stirred)
• 3 tbsp lemon juice
• ground cayenne (A pinch)
• 2 garlic (Grated or pounded to a paste)
• 2 tbsp extra-virgin olive oil (For the tahini dressing)
• 1 cup plain yogurt (Not Greek-style yogurt)
• kosher salt (For the dressing and vegetables, to taste)
• 2 red onions (Medium, peeled)
• extra-virgin olive oil (For brushing the vegetables)
• black pepper (For seasoning, to taste)
• 2 red bell peppers (Ripe; or use other peppers such as Corno di Toro)
• 2 lb zucchini or yellow summer squash (Use zucchini, yellow summer squash, pattypans, or a combination)
• 2 eggplants (Medium, or 4 small Japanese eggplants)
• 4 tomatoes (Small)
• paprika or pimentón (Optional garnish)
• mint, dill, parsley, and cilantro (Chopped, for garnish)
• lemon wedges (For serving)

Steps

1. 1

   Make the tahini dressing. In a small mixing bowl, whisk together the tahini, lemon juice, cayenne, and garlic until smooth and fully combined.

2. 2

   Whisk in the 2 tablespoons olive oil, then whisk in the yogurt and a good pinch of kosher salt. Set the dressing aside.

3. 3

   Prepare a charcoal or gas grill, or heat a stovetop grill pan, to medium-high heat. Clean the grill racks thoroughly before cooking.

4. 4

   Cut the peeled onions crosswise into ¼-inch slices, keeping the slices intact. Brush them lightly with olive oil and season with kosher salt and black pepper.

5. 5

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

6. 6

   Cut the zucchini and eggplant lengthwise or at an angle into ½-inch-thick slices. Brush both sides of the slices with olive oil and season with salt and pepper. Transfer them to a baking sheet or roasting pan.

7. 7

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

8. 8

   Grill the onions and peppers first because they take longer to cook. Set the onion slices carefully on the grill so they do not fall apart, and begin the peppers skin-side up. Grill both vegetables for 4 to 5 minutes per side, turning carefully, until tender with some light char. Transfer each finished vegetable to a serving platter.

9. 9

   Grill the zucchini and eggplant for about 3 to 4 minutes per side, turning once, until tender and lightly charred rather than scorched. Transfer them to the serving platter as they finish.

10. 10

    Grill the tomatoes on one side only for about 5 to 6 minutes, until heated through and lightly marked. Transfer them to the platter.

11. 11

    Arrange the grilled vegetables in rows on one large platter, or divide them between two platters. Serve them warm or at room temperature.

12. 12

    Just before serving, drizzle the tahini dressing over the vegetables. Sprinkle with paprika or pimentón, if using, scatter the chopped herbs over the top, and serve with lemon wedges.

Notes

Keep the grill medium-hot: a little char is desirable, but the vegetables should not become scorched or blackened. Remove each vegetable as soon as it is just tender. The dressing can be made ahead, refrigerated, and brought back to room temperature before serving.

Nutrition per serving

• side dish
• vegetarian
• gluten-free
• grilled
• summer
• Mediterranean
• crowd-friendly
• make-ahead