Zucchini With Lemon Tahini Dressing Recipes

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ZUCCHINI WITH LEMON TAHINI DRESSING



Zucchini with Lemon Tahini Dressing image

This simple zucchini and pepper salad gets a flavor boost with lemon tahini dressing.

Provided by Inspired Taste

Categories     Side Dish

Time 10m

Yield 4

Number Of Ingredients 9

2 medium zucchini
1 roasted red bell pepper, thinly sliced
1/4 teaspoon finely grated garlic
2 tablespoons sesame tahini paste
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon honey
1/2 teaspoon Sriracha sauce
Salt and pepper to taste

Steps:

  • Cut zucchini into 2x1/2-inch fingers; arrange on large plate or onto 4 individual plates. Arrange red pepper slices over zucchini.
  • In small bowl, beat sesame tahini paste, oil, lemon juice, honey and Sriracha sauce with whisk until blended. Season with salt and pepper.
  • Drizzle dressing over zucchini fingers.

Nutrition Facts : ServingSize 1 Serving

GRILLED SUMMER VEGETABLES WITH TAHINI DRESSING



Grilled Summer Vegetables With Tahini Dressing image

Start up the grill for a crowd-pleasing platter of vegetables from the garden or farm stand. Take care to keep the fire medium-hot, so you can cook the vegetables without letting them become scorched or blackened. A bit of char is nice, of course, but don't try for perfect grill marks. Remove vegetables from the grill when they are just done. They're topped with a garlicky, lemony tahini dressing that serves as a perfect accompaniment.

Provided by David Tanis

Categories     vegetables, main course

Time 1h

Yield 6 servings

Number Of Ingredients 17

1/4 cup tahini, at room temperature and well stirred
3 tablespoons lemon juice
Pinch of ground cayenne
2 garlic cloves, grated or pounded to a paste
2 tablespoons extra-virgin olive oil
1 cup plain yogurt (not Greek-style yogurt)
Kosher salt
2 medium red onions, peeled
Extra-virgin olive oil
Kosher salt and black pepper
2 ripe red bell peppers or other peppers, such as Corno di Toro
2 pounds zucchini, yellow summer squash, pattypans or a combination
2 medium eggplants (or 4 small Japanese eggplants)
4 small tomatoes
Paprika or pimentón, for garnish (optional)
Chopped mint, dill, parsley and cilantro, for garnish
Lemon wedges, for serving

Steps:

  • Make the tahini dressing: Put tahini, lemon juice, cayenne and garlic in a small mixing bowl, and whisk until smooth. Whisk in olive oil, yogurt and a good pinch of salt.
  • Prepare a charcoal or gas grill, or a stovetop grill pan. Heat should be medium-high. Make sure grill racks are clean.
  • Cut onions crosswise into 1/4-inch slices. Brush lightly with olive oil and season with salt and pepper.
  • Cut bell peppers in half lengthwise. Remove stems and seeds, and discard. Cut each half in two, making eight pieces. Brush lightly with olive oil and season with salt and pepper. Transfer to a baking sheet or roasting pan.
  • Cut zucchini and eggplant lengthwise or at an angle into 1/2-inch-thick slices. Brush slices with olive oil on both sides, and season with salt and pepper. Transfer to a baking sheet or roasting pan.
  • Cut tomatoes in half crosswise. Brush lightly with olive oil and season with salt and pepper. Transfer to a baking sheet or roasting pan.
  • Grill onions and peppers (they take longer to cook): Set onion slices carefully on grill so they don't fall apart. Start peppers skin-side up. Peppers and onions should take 4 to 5 minutes per side. As they are done, remove to a serving platter.
  • Grill zucchini and eggplant for about 3 to 4 minutes per side. Grill tomatoes on one side only, until heated through, about 5 to 6 minutes. As they are done, remove to a serving platter.
  • Arrange vegetables in rows on the platter (or use two platters). Serve warm or at room temperature. Just before serving, drizzle tahini sauce over the vegetables. Sprinkle with paprika, if using, and shower with green herbs. Serve lemon wedges on the side.

TAHINI SALAD



Tahini Salad image

Provided by Mark Bittman

Categories     easy, quick, salads and dressings

Time 10m

Number Of Ingredients 6

1 pound zucchini
1/4 cup olive oil
Juice of 1 lemon
2 tablespoons tahini
Salt and pepper
Parsley for garnish

Steps:

  • Slice zucchini into thin rounds with a knife or mandoline.
  • Whisk together olive oil, lemon juice and tahini, adding water as needed to thin to a pourable consistency.
  • Toss the zucchini slices with the dressing, and season with salt and pepper.
  • Garnish: Parsley.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 15 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 347 milligrams, Sugar 3 grams

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