Mediterranean Vegetables with Tahini

2 peppers, red, green or yellow, seeded and quartered
2 zucchini, halved lengthwise
2 small eggplants, seeded and halved lengthwise
1 fennel bulb, quartered
olive oil
salt and ground black pepper
4 ounces greek halloumi cheese, sliced
Tahini Cream
1 cup tahini paste
1 garlic clove, crushed
2 tablespoons olive oil
2 tablespoons fresh lemon juice
½ cup cold water

Preheat the broiler or barbecue until hot. Brush the vegetables with oil and broil until just browned, turning once. Vegetables should be just softened. Place vegetables in a shallow dish and season with salt and pepper. Allow to cool.
Brush cheese slices with oil and grill on both sides until just charred. Remove with a spatula.

Make tahini cream by blending all ingredients except water in a food processor or blender a few seconds. Add water and blend until smooth.

To serve, place vegetables and cheese on a platter and drizzle with tahini cream. Good served with warm pita.

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