Grilled Summer Vegetables With Tahini Dressing

By David Tanis

Published August 13, 2019

  • Andrew Scrivani for The New York Times. Food Stylist: Iah Pinkney
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Total Time
1 hour
Rating
4(1,991)
Comments
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Start up the grill for a crowd-pleasing platter of vegetables from the garden or farm stand. Take care to keep the fire medium-hot, so you can cook the vegetables without letting them become scorched or blackened. A bit of char is nice, of course, but don’t try for perfect grill marks. Remove vegetables from the grill when they are just done. They’re topped with a garlicky, lemony tahini dressing that serves as a perfect accompaniment.

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Ingredients

Yield:6 servings

FOR THE TAHINI DRESSING

  • ¼ cup tahini, 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, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

35 grams carbs; 5 milligrams cholesterol; 327 calories; 11 grams monounsaturated fat; 5 grams polyunsaturated fat; 4 grams saturated fat; 20 grams fat; 14 grams fiber; 1354 milligrams sodium; 10 grams protein; 17 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

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

  3. Step 3

    Cut onions crosswise into ¼-inch slices. Brush lightly with olive oil and season with salt and pepper.

  4. Step 4

    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.

  5. Step 5

    Cut zucchini and eggplant lengthwise or at an angle into ½-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.

  6. Step 6

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

  7. Step 7

    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.

  8. Step 8

    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. Step 9

    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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Ratings

4 out of 5
1,991 user ratings
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Comments

Steve

Article states that you do not recommend brushing vegs with oil until grilling is done. Recipe, however, pre coats the vegetables. Which is it? Thanks

M Costigan

I don't have a grill. How to put under broiler??? Thanks

Alaina W

I make a variation of this recipe at least twice a week and these directions complicate this process so much. Besides the tomato and eggplant, I roughly chop all the veg and then toss together in oil, salt and pepper, and a bit of red wine vinegar before grilling. The eggplant will suck up the oil in about a second so I toss those pieces separately and continue to baste them with oil as they cook. The tomatoes are better kept whole and on the vine while cooking.

kathi

why not greek yogurt?

Jacqueline

I’ve recently discovered a food sensitivity to sesame, which includes tahini 😢. For anyone else in the same boat, I’ve found that Sunbutter (sunflower seed paste) makes a really nice substitute because of its bitterness and consistency. We make grilled veggies like this quite often and put them on a hoagie roll with italian dressing and melted white cheese. It’s been a but though, gotta put it on the calendar again!

Maryann

What is the downside to using Greek Yogurt?

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