Vegetables
- One medium summer squash or zucchini, cut lengthwise into ½-inch slices
- One medium to large eggplant, cut lengthwise into ½-inch slices
- One red onion, cut crosswise into ¼-inch slices
- One red, orange or yellow bell pepper
- Two medium peeled carrots (tops left on if available)
- 1 pint portobello mushrooms with stems removed
Tahini Dressing
- ¼ cup tahini (sesame paste)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons maple syrup
- 2 minced garlic cloves
- ¼ teaspoon cayenne powder
- Salt and pepper to taste
- Up to 3 teaspoons of water
Directions
- Preheat the grill to medium-high heat.
- Prepare vegetables: Slice bell peppers in half lengthwise, remove stems and seeds, then cut each half in two to make eight slices per pepper. Brush or spray all vegetables lightly with olive oil and season with salt and pepper.
- Grill vegetables: Grill until tender and charred in spots. Grill squash, zucchini and eggplant for 3-4 minutes per side. Grill bell peppers and red onions for 4-5 minutes per side. Grill carrots and portobellow mushrooms for 5-6 minutes per side.
- Make the tahini dressing: In a small bowl, whisk together tahini, olive oil, lemon juice, maple syrup, garlic, cayenne, salt, and pepper until smooth. Add water to adjust the thickness.
- Serve: Arrange vegetables on a platter, drizzle with tahini dressing, and enjoy warm with marinated salmon, grilled turkey burgers or a fresh watermelon feta salad.
Nutrition Spotlight
- Summer squash: Rich in vitamin C for gum and teeth health.
- Eggplant: Purple skin contains anthocyanins, powerful antioxidants.
- Zucchini: Good source of manganese to support bone strength.
- Bell peppers: High in vitamin C; yellow/orange contain carotenoids that support eye health.
- Red onions: Contain quercetin, an antioxidant linked to cancer prevention.
- Carrots: High in vitamin A, which promotes skin health and elasticity.
- Mushrooms: One of the only vegetables that contain vitamin D—especially when exposed to sunlight. Place mushrooms in a sunny spot for 15 minutes before grilling to maximize their vitamin D content (~400 IU per mushroom).