Description
Grilled summer squashes make a bold, hearty dip with a zip of tahini. Perfectly served with pita for an appetizer or packable lunch.
Ingredients
Scale
- 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
Instructions
- Heat a grill to medium-high heat. Spray or brush the vegetables with olive oil and season with salt and pepper.
- 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.
- While the vegetables are cooling, make the dressing. Whisk together tahini, lemon juice, garlic, cumin and parsley, then season with salt and pepper.
- 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.
- Category: Side, Dip, Appetizer