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Grilled vegetables drizzled with tahini dressing and parsley
Healthy and simple grilled vegetable platter

Grilled Vegetables with Creamy Tahini Dressing

Author: Flavelo
Recipes Vegetarian & Vegan Dishes
Grilling at high heat caramelizes the natural sugars in vegetables (Maillard reaction), giving them a sweet, smoky flavor. This is perfectly counterbalanced by the nutty bitterness of tahini (sesame paste) and the acidity of lemon. A simple yet complex flavor experience.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 220 kcal
🌍 Cuisine Middle Eastern

Ingredients

Equipment Needed

  • Grill pan or outdoor grill
  • Mixing bowl
  • Whisk for the dressing

Allergen Information

⚠️ Sesame

Instructions

1 ✓

Slice the eggplant and zucchini into rounds (approx. 1/2 inch), cut the peppers into wedges, and slice the carrots thinly lengthwise. Salt the eggplant, let it sit for 10 minutes, then wipe off the moisture.

Tip: Salting collapses the spongy structure so the eggplant absorbs less oil.
2 ✓

Toss the vegetables with olive oil, salt, and pepper.

Tip: Salt just before grilling so they don't release too much water in the bowl.
3 ✓

Grill the vegetables in batches in a hot grill pan until dark grill marks appear and they are tender (3-4 minutes per side).

Tip: Don't move them unnecessarily; let the heat 'mark' them. Carrots will take a bit longer.
4 ✓

For the dressing, crush the garlic and mix with tahini and lemon juice. Whisk in water one tablespoon at a time until it reaches a yogurt-like consistency.

Tip: Lemon juice lightens the color of the tahini.
5 ✓

To serve, drizzle the roasted vegetables with the dressing and sprinkle with chopped parsley.

Tip: Best served at room temperature.

Recipe FAQ

The tahini seized up with the water.
This is a normal physical reaction. Just add more water and keep whisking vigorously. It will suddenly transform into a smooth, creamy emulsion.
The eggplant is bitter.
This can happen with older varieties. Salting and resting (sweating) helps draw out bitter juices before cooking.

Ingredients

  • 1 medium Eggplant
  • 2 medium Zucchini
  • 2 medium Bell Peppers
  • 3 medium Carrots
  • 3 tbsp Olive Oil
  • 1 tsp Salt
  • 1 pinch Black Pepper
  • 3 tbsp Tahini (Sesame Paste)
  • 2 tbsp Lemon Juice
  • 1 clove Garlic
  • 4 tbsp Cold Water
  • 1 bunch Fresh Parsley