4 servings (serving size: 1/2 tomato, 2 eggplant wedges, 1 radicchio quarter, 6 mushroom halves, and about 1/4 cup sauce)
Photo: Randy Mayor; Styling: Kellie Gerber Kelley
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)
How to Make It
Preheat grill to high heat using both burners. After preheating, turn the left burner to medium heat (leave right burner on high heat).
Combine first 5 ingredients and 1/4 teaspoon salt, stirring with a whisk.
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.
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.
The sauce was good, but the veggies weren't great. I like them all individually and in moderation. However, the radicchio was a bit much, especially when paired with another vegetable with bitter overtones like eggplant. The smoked paprika didn't add much, either. I won't make this again, except maybe the sauce. It would be tasty with a better mix of grilled vegetables, including some sweeter ones, such as red peppers and sweet onions, in addition to eggplant and mushrooms.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.