Grilled Summer Vegetables with Tahini Dipping Sauce, as seen on Symon's Dinners Cooking Out, Season 4.
Recipe courtesy of Michael Symon

Grilled Summer Vegetables with Tahini Dipping Sauce

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  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 4 servings
This recipe is so simple, but feels so special. Use the produce that is in season where you live, and if you can’t grill them, roast them in a 450 degree F oven with some extra-virgin olive oil. The tahini addition makes it so tasty, it almost feels like cheating.



Grilled Vegetables:


  1. For the sauce: Set up a grill for indirect heat by building the coals on one side only. If using a gas grill, heat one side only to medium-high heat.
  2. In a mixing bowl, whisk together the tahini and ice water until smooth. Whisk in the lemon juice, sesame oil and Aleppo and season with salt and pepper. Whisk in the yogurt until smooth. Whisk in the olive oil and set aside.
  3. For the grilled vegetables: Lay out all the vegetables on a sheet tray. Drizzle with olive oil and season with kosher salt and pepper, then toss to coat. Place the vegetables on the direct-heat side of the grill and char, 3 to 5 minutes on each side. Move over to the indirect-heat side of the grill to finish cooking, if needed. (Vegetables should be charred and softened, but still firm.) Remove the vegetables to a platter. Serve the vegetables sprinkled with the parsley, mint and flaky salt with the tahini as a dipping sauce or drizzled all over.