Grilled Zucchini, Eggplant, and Tahini Dip
Recipe Type: Side, Dip, Appetizer
Serves: 8 to 12 servings
Grilled summer squashes make a bold, hearty dip with a zip of tahini. Perfectly served with pita for an appetizer or packable lunch.
  • 1 large eggplant, sliced ½-in thick
  • 2 large zucchini, halved lengthwise and each half cut into 4 spears
  • Extra virgin olive oil
  • Sea salt and freshly cracked black pepper
  • ½ cup tahini
  • Juice of 1 lemon
  • 2 cloves garlic, minced
  • ½ teaspoon cumin
  • 2 tablespoons fresh parsley, chopped
  1. Heat a grill to medium-high heat. Spray or brush the vegetables with olive oil and season with salt and pepper.
  2. Spread vegetables evenly on the grill and cook 7-10 minutes on one side. Flip and cook another 5 minutes on the other side until tender and lightly charred. Remove to a platter and set aside to cool.
  3. While the vegetables are cooling, make the dressing. Whisk together tahini, lemon juice, garlic, cumin and parsley, then season with salt and pepper.
  4. When vegetables are cool enough to handle, dice and place in a large bowl. Pour in dressing and stir to combine. Store in a covered container in the refrigerator for up to 5 days.
Recipe by Honest Cooking at