I want to share another Hoff family recipe favorite!
A dish that is packed full of vitamins.
This dish is a personal favorite of my family’s: Grilled Summer Vegetables with Tahini Dressing. With an abundance of fresh veggies from our garden, we're all about adding extra nutrition to our meals. Join us as we fire up the grill and celebrate the flavors of the season!
Why you’ll love this recipe!
- Nutritional Powerhouse
- Low in Calories, High in Flavor
- Versatile and Customizable: you can easily mix-and-match this side with other recipes
Serving Size
6 Servings
Macros
Calories: 849
Total Fat: 57g
Total Carbohydrate: 77g
Protein: 17g
Vegetables
- 2 Medium Red Onions, Peeled
- 2 ripe Red Bell Peppers (or other peppers, such as Corno di Toto)
- 2 pounds Zucchini, Yellow Summer Squash, Pattypans or a combination
- 2 Medium Eggplants (or 4 small Japanese Eggplants)
- 4 small Tomatoes
- Extra-Virgin Olive Oil
- Kosher Salt and Black Pepper
- Paprika or Pimentón, for garnish (optional)
- Chopped Mint, Dill, Parsley and Cilantro, for garnish
- Lemon wedges, for serving
Preparation
- Prepare the tahini dressing by combining tahini, lemon juice, cayenne, and garlic in a small mixing bowl. Whisk the ingredients together until smooth. Gradually whisk in olive oil, yogurt, and a generous pinch of salt until well incorporated.
- Prepare either a charcoal or gas grill, or alternatively, use a stovetop grill pan. Ensure that the grill racks are clean before starting. Heat the grill or grill pan to medium-high heat. Ensure that the grill racks are clean before starting.
- Slice the onions into 1/4-inch slices. Lightly brush them with olive oil and season with salt and pepper.
- Slice the bell peppers in half lengthwise, then remove the stems and seeds, discarding them. Cut each half into two pieces, resulting in eight pieces in total. Lightly brush the peppers with olive oil and season with salt and pepper. Place them on a baking sheet or roasting pan.
- Slice the zucchini and eggplant lengthwise or at an angle into slices that are 1/2-inch thick. Brush both sides of the slices with olive oil and season them with salt and pepper. Place the slices on a baking sheet or roasting pan.
- Slice the tomatoes in half crosswise. Lightly brush them with olive oil and season with salt and pepper. Place them on a baking sheet or roasting pan.
- Grill the onions and peppers, giving more time for the peppers as they take longer to cook. Place the onion slices carefully on the grill to prevent them from falling apart. Begin grilling the peppers with the skin-side up. Grill the peppers and onions for about 4 to 5 minutes per side. Once they are cooked to your liking, transfer them to a serving platter.
- Grill the zucchini and eggplant for approximately 3 to 4 minutes on each side. For the tomatoes, grill them on one side only until heated through, typically about 5 to 6 minutes. Once cooked, transfer them to a serving platter.
- Arrange the grilled vegetables neatly on a platter or divide them between two plates. Serve them warm or at room temperature. Just before serving, generously drizzle the tahini sauce over the vegetables. If desired, sprinkle with paprika for added flavor and garnish with fresh green herbs. Serve lemon wedges on the side for a zesty touch.
I highly recommend combining this dish with my Chili Lime Chicken recipe.
