Best Grilled Vegetables With Cilantro Yogurt Dressing Recipes

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

Ingredients

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.

GRILLED-VEGETABLE SALAD WITH CILANTRO DRESSING

Grilled-Vegetable Salad With Cilantro Dressing image

This is just fabulous for the summer! I recently had some people over, just a casual get-together, half of the people, the other half milling around. I BBQ'd chicken and I served this recipe as a salad before eating. They cleaned out the entire big bowl! It's just a nice, refreshing salad.This recipe was one of those jotted down on a piece of paper that I'd gotten out of a magazine.

Provided by FLUFFSTER

Categories Onions

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 medium zucchini, sliced
2 medium yellow squash, sliced
1 medium sweet onion, sliced lenghtwise
1 red bell pepper, sliced lenghtwise
1 yellow bell pepper, sliced lengthwise
1 tablespoon olive oil
1/4 cup olive oil
1/2 cup fresh cilantro leaves, loosely packed
3 tablespoons fresh-squeezed lime juice
2 teaspoons canned chipotle peppers, chopped, in adobo sauce
1 garlic clove, chopped
3/4 teaspoon salt

Steps:

Heat the grill to high. Toss zucchini, squash, onion, bell peppers, and 1 tablespoons of the olive oil together.
Grill veggies until crisp-tender, 3-5 minutes.
Puree cilantro, remaining olive oil, lime juice, chipotle peppers, garlic, and salt in a food proscessor, or blender; toss with veggies.

Nutrition Facts : Calories 147.3, Fat 11.8, SaturatedFat 1.7, Sodium 304.6, Carbohydrate 10, Fiber 2.5, Sugar 5.1, Protein 2.4