Grilled Vegetables With Green Tahini

Grilled vegetables are a favorite summertime staple but this recipe is all about the sauce. Tahini, lemon juice, garlic, salt and an alarming amount of parsley - like nothing you have ever tasted before and utterly addictive. This would also be good drizzled over a salad of quinoa, vegetables and tofu or used as a dip for crudite. But for now I am sticking with grilled vegetables.

Grilled Vegetables With Green Tahini

1 yellow bell pepper, cut into 6 segments

2 medium zucchini cut thickly on a diagonal

2 Japanese eggplant, cut thickly on a diagonal

1 bunch asparagus, tough ends snapped off and discarded

olive oil

salt and freshly ground pepper

- and for the green tahini

150 ml tahini paste {approx 1/2 c + 2 T}

150 ml water

80 ml lemon juice {approx 1/3 c}

2 garlic cloves crushed

1/2 t salt

30 g Italian flat leaf parsley {approx 1 oz}

Heat grill to 350 degrees.

To prepare the green tahini, place all ingredients except the parsley in a food processor and blend until smooth. Add the parsley and process again for a couple of seconds. Set aside.

In a large bowl, toss the vegetables with olive oil and season with salt and pepper. Lay the vegetables on the grill and cook with the lid close for a few minutes. Check to see that the vegetables have char marks, on the other side. Remove the asparagus and set aside if you prefer yours tender crisp. Turn the remaining vegetables and close the lid and grill for a few more minutes. Remove the vegetables as they are done to your liking.  Serve with tahini on the side.

Serves 4.

Source:  green tahini: Ottolenghi