Grilled Summer Vegetables with Tahini Dipping Sauce

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Sauce:

1/4 cup tahini

3 tablespoons ice water

Juice of 1 lemon

2 tablespoons sesame oil

1/2 to 2 teaspoons Aleppo pepper, based on your taste

Kosher salt and freshly ground black pepper

1/4 cup Greek yogurt

1 tablespoon olive oil

Grilled Vegetables:

1 pound assorted summer squash, halved lengthwise

4 small Japanese or Italian eggplants, halved lengthwise

2 red bell peppers, cut in half lengthwise and cleaned

Olive oil, for drizzling

Kosher salt and freshly ground black pepper

1/4 cup finely chopped fresh parsley

1/4 cup finely chopped fresh mint

Flaky sea salt, for serving