Mediterranean Vegetables with Tahini
2 peppers, red, green or yellow, seeded and quartered
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.
2 zucchini, halved lengthwise
2 small eggplants, seeded and halved lengthwise
1 fennel bulb, quartered
salt and ground black pepper
4 ounces greek halloumi cheese, sliced
1 cup tahini paste
1 garlic clove, crushed
2 tablespoons olive oil
2 tablespoons fresh lemon juice
½ cup cold water
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.
Click Here to Comment on This Recipe