Grilled Vegetables with Yogurt-Tahini Sauce

Grilled Vegetables with Yogurt-Tahini Sauce Recipe
Photo: Randy Mayor; Styling: Kellie Gerber Kelley
Serve with grilled flatbread or pita for a complete vegetarian meal.

Yield:

4 servings (serving size: 1/2 tomato, 2 eggplant wedges, 1 radicchio quarter, 6 mushroom halves, and about 1/4 cup sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 249
Fat 14.2 g
Satfat 2 g
Monofat 8.6 g
Polyfat 2.8 g
Protein 11.7 g
Carbohydrate 23.7 g
Fiber 8.6 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 350 mg
Calcium 86 mg

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)

Preparation

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.

Mark Bittman,

Cooking Light

July 2010
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