Grilled Summer Vegetables With Tahini Dressing Food

GRILLED SUMMER VEGETABLES WITH TAHINI DRESSING

Steps:

• 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.

GRILLED SUMMER VEGETABLES WITH HARISSA DRESSING

Steps:

• Whisk 1/2 cup oil, lemon juice, and harissa in medium bowl. Season dressing with salt.
• Prepare barbecue (high heat). Grill bell pepper quarters, skin side down, until skin is blackened all over (do not turn). Reduce heat to medium (if using gas grill) or let coals cool slightly (if using charcoal grill). Pour remaining 3 tablespoons oil onto rimmed baking sheet. Place eggplant rounds and zucchini on prepared sheet; turn to coat. Sprinkle vegetables with salt and pepper. Grill until charred in spots and cooked through, turning occasionally, about 10 minutes. Return vegetables to same sheet. Peel peppers. DO AHEAD: Dressing and vegetables can be made 2 hours ahead. Let stand at room temperature.
• Line platter with lettuce. Cut eggplant rounds crosswise in half; arrange in concentric circles atop outside edge of lettuce, leaving center empty. Cut bell pepper and zucchini into 1-inch pieces; mound in center. Drizzle some of dressing over. Sprinkle with cilantro. Serve with lemon wedges; pass additional dressing.

GRILLED SUMMER VEGGIES

Steps:

• In a large resealable plastic bag, combine the salad dressing, vinegar, parsley, lemon-pepper and Cajun seasoning. Add the vegetables; seal bag and turn to coat. Let stand for 15 minutes; drain. Arrange vegetables on a grill rack. Grill, covered, over medium heat for 20-25 minutes or until tender, turning frequently.

GRILLED VEGETABLES WITH TAHINI DRESSING

Steps:

• Instructions Place all of the dressing ingredients in a food processor and blend until smooth. Allow the dressing to set in the fridge for an hour to firm up prior to serving. While the dressing is setting, wash, chop and slice all of the vegetables accordingly. Preheat the grill to medium heat. Place the vegetables on the grill in a single layer and drizzle or brush with avocado oil, salt, pepper and garlic powder. Cook the vegetables for 4 minutes, then flip and cook for an additional 2-4 minutes depending on your preferred doneness. Remove the vegetables from the grill and arrange them on a serving platter. Drizzle with the tahini sauce and add sprinkle with red pepper flakes, if desired.