Chargrilled Vegetables with Garlic Yogurt Tahini Sauce

Fall BBQ 2012 by Meeta K. Wolff

Prep Time: 30 minutes
Total Time: 1 hour
Serves: 6

Ingredients:

  • 2 each red and yellow bell peppers
  • 3 medium zucchinis, sliced lengthways about 0.5cm thick
  • 1 aubergine, sliced thickly in about 1cm slices
  • 1 bulb fennel, sliced lengthways
  • 1good pinch of sea salt
  • freshly cracked black pepper
  • A good glug of extra virgin olive oil
  • 1-2 tablespoons lime juice
  • 2 to 3 springs each of rosemary, thyme and oregano, chopped
  • 2 to 3 cloves garlic crushed
  • 200g thick Greek yogurt
  • 4 tablespoons tahini paste
  • 120g pine nuts, toasted
  • Pomegranate arils from 1 pomegranate

Method:

  1. Place the whole peppers on a hot grill and allow them to get really black on all sides. Using tongs, put them in a bowl, cover with cling film and leave to cool.
  2. Grill the zucchini and fennel together on the barbecue on each side until nicely charred. You don’t want them too black or too raw, they need to have a slight bite to them. Transfer to a clean tea towel in one layer, making sure they are not layered on top of each other, as this will steam them and make them soggy.
  3. Chargrill the aubergine slices, turning them until nicely marked, then transfer to the tea towel.
  4. Carefully rub off the black skin from the peppers, then remove the stalk and pips and cut them into large strips. Now put all the vegetables into a large bowl.
  5. Place the herbs in a pestle and mortar with a good pinch of seasoning until you have a smooth pulp. Add the extra virgin olive oil and mix. Pour the herb mixture over the vegetables and toss to coat the vegetables in the flavored oil.
  6. Stir the lemon juice, olive oil, crushed garlic into the Greek yogurt, Add the tahini paste and season to taste. Mix well.
  7. Pile the vegetables on a large platter, then spread the yogurt-tahini sauce over the vegetables. Scatter with the toasted pine nuts and pomegranate arils.

Notes: This is a great make-ahead dish as it can be served either warm or at room temperature. As an alternative to the grill the vegetables can be easily roasted in the oven too.

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