Grilled Rainbow Veggies
June 27, 2024
Everything is a superfood in this easy dish! Tahini, a mighty superfood, adds a touch of healthy fat and protein. Great served as a side dish or a veggie appetizer platter.
SERVINGS
4
PREP TIME
30 min
Ingredients
-
2large portobello mushroom caps, stems removed
-
1red onion, skinned and cut in half
-
1bunch rainbow carrots, all but 3 inches of green tops removed, cut in half lengthwise
-
2red bell peppers, stems removed, seeded and cut lengthwise into 8 strips
-
2zucchini, ends removed, cut lengthwise into ⅓-inch thick strips
-
2yellow squash, ends removed, cut lengthwise into ⅓-inch thick strips
-
1bunch asparagus, woody ends trimmed off
-
⅓cup extra virgin olive oil
-
2tablespoons tahini
-
½organic lemon
-
Sea salt and cracked pepper to taste
Directions
-
1
Heat grill to medium high.
-
2
Wash and prep veggies as instructed.
-
3
Pour olive oil in small bowl. Spread veggies out on 2 sheet pans and brush both sides with olive oil.
-
4
In batches, first grill portobello caps, carrots and red onion, as these take the longest, about 5-6 minutes on each side. Remove from grill once nicely charred and place back on the sheet pan to rest.
-
5
Next, grill red pepper, zucchini and yellow squash, about 3-4 minutes on each side.
-
6
Finally, grill asparagus, about 2 minutes on each side.
-
7
Slice the portobello caps into ¼-inch slices. Slice the red onion into 1-inch pieces.
-
8
Arrange all vegetables using your brilliant creativity. Drizzle with tahini and squeeze fresh lemon over all. Salt and pepper to taste. Serve warm or at room temperature.
Tip: To get nice grill marks, do not move the vegetables while they grill. Let them rest in one spot and check 1-2 sample pieces in different places on the grill to gauge doneness before turning.