Grilled Summer Vegetables With Tahini Dressing Recipe (2024)

Article states that you do not recommend brushing vegs with oil until grilling is done. Recipe, however, pre coats the vegetables. Which is it? Thanks

I don't have a grill. How to put under broiler??? Thanks

I make a variation of this recipe at least twice a week and these directions complicate this process so much. Besides the tomato and eggplant, I roughly chop all the veg and then toss together in oil, salt and pepper, and a bit of red wine vinegar before grilling. The eggplant will suck up the oil in about a second so I toss those pieces separately and continue to baste them with oil as they cook. The tomatoes are better kept whole and on the vine while cooking.

I broiled this on the Low setting, and the peppers and onions were done in about 12 min total, and the zucchini and eggplant took about another 12 min (although they were piled a bit so it might have been shorter in one layer). I didn't do any tomatoes. If you're doing this in your oven, just check the veggies frequently - the broiling worked fine!Also, I used Greek yogurt with no problem (and skipped the tahini entirely).

This is some of the best food I have ever made. Only change: I oven roasted the vegetables at 375 for 45 minutes, put in the tomatoes the last 10 minutes. Next time shorter roasting time. The combination of the tahini sauce & the mixed herbs is out of this world. This is my next potluck dish.

When grilling onions I slide a few toothpicks horizontally into the slices to hold them together

I have been grilling veg for years, and I have simplified the process. The only veg I brush with oil (a mixture of olive oil, salt, pepper and chopped fresh herbs) are portabella mushrooms and vidalia onion slices. Everything else gets cut up and tossed gently with the oil mixture just before grilling. Otherwise it takes a very long time. Oh, and I use shish*to peppers and no tomatoes.

The recipe calls for two bell peppers, so you end up with eight pieces.

Who’s doing the arithmetic here? “Cut each half in two, making eight pieces.” Huh??

Make sure to use a high quality tahini, like Soom Foods, since you don't want a bitter, hard-to-mix sauce. Their tahini is ever so slightly bitter, well-emulsified, and has a beautiful nutty flavor.

Made this at a cookout, yesterday, and it was a huge crowd pleaser. I was low on EVOL, so I use canola oil for brushing the veggies and saved the good stuff for the dressing. Used my garden cherry tomatoes, yellow squash, eggplant, vidalia onions, bell peppers, and topped with fresh basil, sage, mint, dressing, and paprika. If possible, I would cut pepper pieces smaller, but otherwise a perfect recipe. Tastes and looks beautiful.

Cauliflowers works best..a classic

In the article David Tanis refers to a lunch he had years ago at a friend’s home - “The vegetables were not painted with oil before grilling. Instead, guests were instructed to grill them dry, and to anoint them with extra-virgin olive oil only when they were on our plates. We were also urged to refrain from salt.” His recipe is entirely separate from the luncheon he refers to in the article.

Is this raw tahini or roasted tahini? If the recipe doesn't specify, I'm never certain which product to use.

I made this with greek yogurt even though it specifically said not to (lol) and it was amazing

Fabulous recipe, great for company. Dressing very creamy, pulls it all together. I made the dressing vegan using Cocojune coconut yogurt and it was excellent. I worried the coconut would overwhelm, but it ended up being very subtle, and played nicely with the other flavors. Doubled the recipe and roasted the veggies in the oven. Mushrooms were a good addition. Only used about half the dressing but will find other ways to eat it up.

2 optional tips to this fantastic recipe: 1. Greek yogurt was great; not sure why it specifically calls out not using it. 2. Add carrots to the mix and grill them alongside the onions and peppers. Will make this one again and again!

Some of these ingredients stretched the farm family, but they all liked it. Served alongside a slow-roasted lamb shoulder prepared by the BIL, it was a lovely, celebratory summer meal.

I subbed 1/2 cup buttermilk for the yogurt in the dressing recipe because I didn’t have yogurt. It turned out delightfully tangy, even though it’s runnier.

This is so good I literally want to eat it every single day. We often grill vegetables – but this recipe is over the top! Excellent! Absolutely delicious!

Greek Yogurt is equally delicious in this recipe. It is a different taste, but either will work.

My pinch of cayenne was too big a pinch...I never really understand that measurement. However, we still all enjoyed this dish

My new grilling trick (from one of your recipes earlier this year) is to skewer the vegetables before grilling. Cooking vegetables 'kabob style' serves two purposes: you can fit about 4 times more vegetables on the grill at once, and while they do get some nice char marks, you're at less risk of ending up with a mass of blackened veggies if you neglect to keep a vigilant eye on them while cooking. If you want to cook for a crowd, this is a huge timesaver not having to grill multiple batches.

The star of this recipe is the dressing. Grilling isn't really necessary since roasting will also do nicely. Next time I'll cut the eggplant and zucchini into long "planks" and chop them into smaller pieces after cooking. I'd also peel the peppers after roasting.

"Cut bell peppers in half lengthwise...Cut each half in two, making eight pieces." I love Dave's recipes but his math? 'Half in two,' times two, used to make four. Then there is "not Greek-style yogurt"? If all you have is Greek-style, add a tablespoon of water and it is magically transformed into not-Greek-style.

Make the sauce vegan by swapping the yogurt with 5 ounces plain oat yogurt. So good!

No need for yogurt for the sauce. Always soak the eggplant in salty water for 30-45 minutes then rinse and dry before seasoning. This takes away bitterness and makes the eggplant buttery.

1. You can microwave the onion for 45 - 60 seconds before putting it on the grill. If you leave the ends intact then the onion will not fall apart when grilling. You can then remove the ends after the onion is cooked.2. If you grow garlic or can find fresh garlic in the store (it will look like green onions - if the bulb is larger than the onion bulbs that is OK) it grills nicely.3. Get a nice loaf of ciabatta or pitas and make vegie sandwiches. You can add a little feta if you like.

No oven? No grill? But you have a stove top? Cook the vegetables in a cast iron pan. You'll have wonderful results. Use high heat for eggplant at the beginning, use somewhat lower heat for the other vegetables and keep stirring. Increase or decrease heat as needed. Using a cast iron pan on a stove top makes cooking really quick and you can turn up the heat or down in order to accommodate the vegetables you've chosen and the order in which you've added them.

Great sauce. I used Greek yogurt and had to water down to make drizzle. And a little more saltGood on anything reallyI agree with other I just tossed veggies In oil and salt and grilled 5 min per side ( sprayed eggplant with olive oil)