Grilled Summer Vegetables With Tahini Dressing

Article states that you do not recommend brushing vegs with oil until grilling is done. Recipe, however, pre coats the vegetables. Which is it? Thanks

I don't have a grill. How to put under broiler??? Thanks

I make a variation of this recipe at least twice a week and these directions complicate this process so much. Besides the tomato and eggplant, I roughly chop all the veg and then toss together in oil, salt and pepper, and a bit of red wine vinegar before grilling. The eggplant will suck up the oil in about a second so I toss those pieces separately and continue to baste them with oil as they cook. The tomatoes are better kept whole and on the vine while cooking.

I broiled this on the Low setting, and the peppers and onions were done in about 12 min total, and the zucchini and eggplant took about another 12 min (although they were piled a bit so it might have been shorter in one layer). I didn't do any tomatoes. If you're doing this in your oven, just check the veggies frequently - the broiling worked fine! Also, I used Greek yogurt with no problem (and skipped the tahini entirely).

This is some of the best food I have ever made. Only change: I oven roasted the vegetables at 375 for 45 minutes, put in the tomatoes the last 10 minutes. Next time shorter roasting time. The combination of the tahini sauce & the mixed herbs is out of this world. This is my next potluck dish.

When grilling onions I slide a few toothpicks horizontally into the slices to hold them together

I have been grilling veg for years, and I have simplified the process. The only veg I brush with oil (a mixture of olive oil, salt, pepper and chopped fresh herbs) are portabella mushrooms and vidalia onion slices. Everything else gets cut up and tossed gently with the oil mixture just before grilling. Otherwise it takes a very long time. Oh, and I use shishito peppers and no tomatoes.

The recipe calls for two bell peppers, so you end up with eight pieces.

Who’s doing the arithmetic here? “Cut each half in two, making eight pieces.” Huh??

Make sure to use a high quality tahini, like Soom Foods, since you don't want a bitter, hard-to-mix sauce. Their tahini is ever so slightly bitter, well-emulsified, and has a beautiful nutty flavor.

Made this at a cookout, yesterday, and it was a huge crowd pleaser. I was low on EVOL, so I use canola oil for brushing the veggies and saved the good stuff for the dressing. Used my garden cherry tomatoes, yellow squash, eggplant, vidalia onions, bell peppers, and topped with fresh basil, sage, mint, dressing, and paprika. If possible, I would cut pepper pieces smaller, but otherwise a perfect recipe. Tastes and looks beautiful.

Cauliflowers works best..a classic

In the article David Tanis refers to a lunch he had years ago at a friend’s home - “The vegetables were not painted with oil before grilling. Instead, guests were instructed to grill them dry, and to anoint them with extra-virgin olive oil only when they were on our plates. We were also urged to refrain from salt.” His recipe is entirely separate from the luncheon he refers to in the article.

Is this raw tahini or roasted tahini? If the recipe doesn't specify, I'm never certain which product to use.

I made this with greek yogurt even though it specifically said not to (lol) and it was amazing