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Grilled vegetables with tahini dressing, garnished with parsley
Vibrant grilled vegetables topped with creamy tahini sauce

Grilled vegetables with tahini dressing

Author: Flavelo
Recipes Vegetarian & Vegan
The high heat of grilling caramelises the natural sugars in the vegetables (Maillard reaction), giving them a sweet, smoky flavour. This is perfectly counterbalanced by the bitter, nutty creaminess of tahini (sesame paste) and the acidity of lemon. A simple yet complex flavour experience.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 220 kcal
🌍 Cuisine Middle Eastern

Ingredients

Equipment Needed

  • Grill pan or barbecue
  • Bowl for mixing
  • Whisk for the dressing

Allergen Information

⚠️ Sesame

Instructions

1 ✓

Slice the aubergine and courgettes into rounds (approx. 1 cm), cut the peppers into wedges, and slice the carrots lengthways thinly. Salt the aubergine, let stand for 10 minutes, then wipe dry.

Tip: Salting collapses the spongy structure, so the aubergine absorbs less oil.
2 ✓

Toss the vegetables with the olive oil, salt and pepper.

Tip: Salt immediately before cooking so they don't release juices in the bowl.
3 ✓

Cook the vegetables in batches in a hot grill pan until dark grill marks appear and they soften (3-4 minutes per side).

Tip: Don't move them unnecessarily; let the heat 'mark' them. Carrots need a little more time.
4 ✓

For the dressing, crush the garlic and mix with the tahini and lemon juice. Add the water spoonful by spoonful, whisking until frothy and the consistency of yoghurt.

Tip: The lemon juice lightens the colour of the tahini.
5 ✓

To serve, drizzle the dressing over the roasted vegetables and sprinkle with parsley.

Tip: Best served at room temperature.

Recipe FAQ

The tahini clumped up from the water.
This is a normal physical reaction. Just add more water and keep whisking persistently. It will suddenly switch to a smooth, creamy emulsion.
The aubergine is bitter.
This can happen with older varieties. Salting and resting (sweating) helps extract bitter juices before cooking.

Ingredients

  • 1 pc Aubergine
  • 2 pcs Courgettes
  • 2 pcs Bell peppers
  • 3 pcs Carrots
  • 3 tbsp Olive oil
  • 1 tsp Salt
  • 1 pinch Pepper
  • 3 tbsp Tahini (sesame paste)
  • 2 tbsp Lemon juice
  • 1 clove Garlic
  • 4 tbsp Cold water
  • 1 bunch Parsley