| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 200 | 11g | 1.5g | 25g |
| sugars | fibre | protein | salt |
| 10g | 6g | 5g | 0.03g |
Why I Love Australian Grilled Vegetables with Lemon Tahini Dressing
There’s a certain magic that comes with each new recipe you encounter, a feeling that anyone who truly appreciates the culinary arts would surely understand. This Australian recipe, affectionately titled Grilled Vegetables with Lemon Tahini Dressing, is one such dish that rubbed me the right way from the get-go, and it’s not hard to tell why.
A Blend of Simplicity and Sophistication
This grilled veggies dish, graced with the vivacious kick of lemon tahini dressing, is a refreshing blend of simplicity yet sophistication. Take it from someone like me who appreciates the robust seafood of New England, the hearty Irish meals from my grandparents, and everything in between. Good food doesn’t always have to be complex, but it should always ooze life, flavor, and heart, just like this recipe does.
Unexpected Discoveries
While it may not be a direct descendant of the scampi’s and stews from my Boston childhood, the Grilled Vegetables with Lemon Tahini Dressing dish shares a very crucial element with those beloved meals—it surprises you. The gregarious burst of lemon brought to life by sweet honey, the earthy sensation of the tahini paste, and the wanderlust-inducing effect of the grilled vegetables—each bite is a journey, and with each journey, you discover something delightful and unexpected. As Chef Ramsay so graciously inspires, the beauty of cooking often lies in its limitless potential for creativity and palate adventures.
Extraordinary Pairings
And what a versatile companion this recipe is! It shapeshifts seamlessly to accommodate any main dish—be it a succulent roast chicken, a seared fillet of salmon, or even a clatter of sausages. Side dishes that carry their own unique weight without overpowering the focal dish is a sheer culinary marvel, and this recipe takes that challenge head-on.
Every time I prepare this Grilled Vegetables with Lemon Tahini Dressing for my fiancee, Laura, and our baby boy, the joy that lights up their faces is a testament to why this recipe is a keeper. So here’s to creating magic in the kitchen—one recipe at a time.
What You’ll Need
- 3 red bell peppers, de-seeded and cut into quarters
- 3 yellow bell peppers, de-seeded and cut into quarters
- 2 zucchinis, cut into slices
- 2 eggplants, cut into slices
- 1 large red onion, cut into wedges
- 3 tablespoons of olive oil
- Salt and pepper, to taste
- 4 tablespoons of tahini paste
- Juice of 2 lemons
- 2 tablespoons of honey
- 2 garlic cloves, minced
- 2 tablespoons of warm water
- Fresh parsley, chopped for garnish
Method
Step One
Preheat your grill to medium heat. In the meantime, prepare the vegetables. Remove the seeds from the bell peppers and cut them into quarters. Slice the zucchinis and eggplants and cut the red onion into wedges.
Step Two
Place all your prepared vegetables into a large bowl. Drizzle them with olive oil and season with salt and pepper. Toss the vegetables until they are well coated with oil and seasoning.
Step Three
Arrange the vegetables on the grill, taking care not to overlap. Grill the vegetables for 5-7 minutes per side, or until they have nice grill marks and are tender. Once done, remove them from the grill and set them aside.
Step Four
In a separate bowl, combine the tahini paste, lemon juice, honey, minced garlic, and warm water. Mix until all ingredients are well incorporated, and you have a smooth and creamy dressing.
Step Five
Drizzle the grilled vegetables with the lemon tahini dressing. You can do this while they are still warm to allow the vegetables to absorb some of the dressing. Finally, garnish with freshly chopped parsley before serving. Enjoy your Grilled Vegetables with Lemon Tahini Dressing!
