Grilled Veggies with Tahini Chimichurri
Serves 4
Summertime means grilling, so if you’re looking for a side dish that celebrates the season, or a light vegetable-forward main you’ve found the recipe! Veggies are very forgiving when grilled, but keep an eye on them because they all need different cooking times. These veggies are a great side paired with any protein or enjoyed as a grilled vegetable salad. Drizzle or dip into the chimichurri sauce. Alternatively, this dish can be served over a bed of greens topped with crumbly cheese and nuts.
Chimichurri Sauce Ingredients:
-½ bunch of cilantro
-1 large clove of garlic (or two small cloves)
-½ cup tahini
-4 tbsp lime juice
-2 tsp ume plum vinegar**(This is the secret ingredient! Ume plum vinegar can be found at your local health food store!)
-½ tsp salt
-¼ cup water
Grilled veggies: (Choose what veggies you like! Other great options are radicchio, romaine lettuce, red onion, and tomatoes… the list goes on!)
-1 eggplant
-1 zucchini
-1 large bell pepper
-1 bunch of asparagus
-1 bunch of broccolini
-½ basket of cherry tomatoes
Directions:
Place all sauce ingredients into food processor
Blend on high until smooth, set aside
Larger vegetables need to be cut into half-inch planks, smaller veggies grill best whole
Add vegetables to a large bowl, toss with olive oil to coat and salt
Heat grill to medium and place veggies onto rack
Grill veggies for about 6 minutes or until grill marks form, then flip and let cook for another 4 minutes or until done
Remove vegetables from grill, plate and serve with chimichurri sauce