Grilled Vegetables with Yogurt-Tahini Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve with grilled flatbread or pita for a complete vegetarian meal. Ingredients:
1 cup plain fat-free greek-style yogurt |
1 1/2 tablespoons tahini |
1 tablespoon fresh lemon juice |
1/2 teaspoon ground cumin |
1 teaspoon minced garlic |
1/2 teaspoon salt, divided |
3 tablespoons olive oil |
1/2 teaspoon hot spanish smoked paprika |
12 large button mushrooms, halved |
2 tomatoes, halved horizontally |
1 large eggplant (about 1 1/2 pounds) cut lengthwise into 8 wedges |
1 head radicchio, quartered |
1/4 teaspoon black pepper |
chopped fresh parsley (optional) |
Directions:
1. Preheat grill to high heat using both burners. After preheating, turn the left burner to medium heat (leave right burner on high heat).
2. Combine first 5 ingredients and 1/4 teaspoon salt, stirring with a whisk.
3. Combine oil and paprika in a small bowl. Brush oil mixture evenly over mushrooms, tomatoes, eggplant, and radicchio. Sprinkle evenly with remaining 1/4 teaspoon salt and pepper.
4. Arrange vegetables on right side of grill rack (over high heat); grill vegetables 8 minutes or until just tender, turning once. Move any vegetables to left side of grill rack (over medium heat) if they get done more quickly. Place vegetables on a platter. Sprinkle with chopped parsley, if desired. Serve with sauce.
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