Grilled Vegetables with Yogurt-Tahini Dip
Grilling veggies is soooo much fun! Choose whatever veggies you fancy, taking advantage of what’s available seasonally. Other veggies that are fabulous grilled would be eggplant, cherry tomatoes, pattypan squash, radicchio, romaine and mushrooms. Increase quantities of veggies as needed as they will disappear FAST! Serve your grilled veggies with Yogurt-Tahini Dip for a Middle Eastern twist.
Ingredients
Vegetables
- 1 large onion cut into wedges and separated
- 2 medium yellow squash trimmed, cut in half vertically
- 1 large zucchini trimmed, cut in half vertically
- 1 red bell pepper cut into chunks
- 1 orange bell pepper cut into chunks
- 1 green bell pepper cut into chunks
Marinade
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1/2 teaspoon Hungarian paprika optional
- Coarse salt and freshly ground pepper to taste
- Oil for grill
Instructions
- Marinade: In a small bowl, whisk together olive oil, lemon juice, paprika (if using), salt and pepper. Arrange prepared vegetables on a tray. Brush vegetables evenly with marinade.
- Grilling Vegetables: lightly oil grill; heat to medium-high setting. Grill vegetables for about 6 to 8 minutes on each side or until grill marks appear and vegetables are nicely charred. Remove from grill; cut into smaller pieces if desired. Serve with Yogurt-Tahini Dip.
Notes
Make Ahead and Storage Tips: vegetables may be grilled up to 3 days ahead. Cover and refrigerate until serving time. Bring to room temperature about 30 minutes before serving or enjoy warmed or chilled.
Grilled veggies are also great cut up and tossed with pasta, freshly grated Parmesan cheese and fresh herbs for a delicious light and summery dinner. Grilled Vegetables with Romesco Dip is another yummy way to enjoy bunches of summer veggie goodness!
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