Grilled Vegetable platter with tahini
1 whole eggplant, sliced into ¾ inch rounds
3 zucchinis, sliced on the diagonal into ¾ thick slices
3 red peppers, each pepper sliced into about 5 pieces
3 tablespoons extra virgin olive oil
1 tablespoon chopped parsley
Preheat the grill onto high 15 minutes before cooking.
Toss all the vegetables together with the olive oil and toss well. Try to ensure that everything has a coating on it. For good measure, spray the entire mixture once ensuring everything is covered. Salt liberally and sprinkle with black pepper.
Before grilling the vegetables, ensure the BBQ grates are clean by running a grill brush over it a few times. Place the veggies on the grill and lower all the flames to medium. Close the grill cover. After 4 minutes flip the veggies over to their other sides and cook for an additional 4 minutes. If you prefer them more on the well done side, you can add some more time. Just be sure to monitor them closely. Well done can become charred and inedible very quickly.
Platter the vegetables and drizzle Tahini on top. To finish, sprinkle with fresh chopped parsley.
3 tablespoons sesame paste (I prefer the ones in the plastic containers. The ones in the jars are too hard and oily)
Juice of 1 lemon
3 tablespoons of water
1 teaspoon salt
1 clove smashed garlic, or finely chopped
Mix the sesame paste with the lemon juice in a small bowl. With a small whisk or fork, mix well until the paste thickens a lot. Then add the water, salt and garlic. Continue to mix till it is a smooth sauce that will coat the back of the spoon. If the tahini is still too thick, slowly add more water one Tablespoon at a time until you reach the desired consistency. Keep refrigerated for up to one week.