Grilled Spring Vegetables with Almond Tahini Sauce
These vegetables are readily available in the springtime though not in my garden. However, the chives used to flavor the sauce are just coming into their glory now. Though labor-intensive, this platter of vegetables is easy to make ahead of and an impressive addition to a spring party buffet. This vegetable dish drizzled with the flavorful almond tahini sauce will make a true believer out of any vegetable-leery guest.
4 servings
INGREDIENTS:
Almond Tahini Sauce
1 tablespoon tahini
1 tablespoon almond butter
1 tablespoon extra virgin olive oil
2 teaspoons fresh lemon juice
1 teaspoon sherry vinegar
1 tablespoon chives, chopped
¼ teaspoon ground coriander
⅛ teaspoon sea salt
1 tablespoon water or more as needed
Vegetables
1 bunch broccoli rabe, thick stems trimmed about 1 to 2 inches (will vary)
2 tablespoons extra virgin olive oil + more for pan and veggie drizzling
2 garlic cloves, peeled, grated
¼ teaspoon Aleppo pepper
2 carrots, peeled, bias cut into 3-inch batons
1 bunch asparagus, ends trimmed
8 cauliflower florets, halved
1 bunch radishes, halved lengthwise
DIRECTIONS:
Almond Tahini Sauce
1. Combine all the sauce ingredients in a blender or food processor. You may need to add more water depending on your tahini or almond butter. The sauce should be thin enough to drizzle over the vegetables; if not, add more water. (If this sauce is refrigerated, it may need to be thinned with additional water before serving.)
Vegetables
2. Bring a pot of salted water to a boil. Plunge the broccoli rabe stems first into the boiling water and cook until just tender, about three to five minutes. Drain, rinse under cold running water, and squeeze to remove as much water as possible. Heat the olive oil in a small skillet over medium heat. Add the garlic and cook for thirty seconds. Add the broccoli rabe and sauté until tender, about two to five minutes—season with salt and Aleppo pepper. Remove from the heat, then place on a plate or platter. Keep in a warm oven (200°F) while grilling vegetables.
3. Oil a grill pan and heat over medium-high heat. Begin grilling the vegetables on both sides. First, grill the carrots for about five to seven minutes. Scatter over the top of the broccoli rabe and place back into a warm oven. Next, grill the asparagus drizzled with olive oil for about four to six minutes. Cut them into bite-size pieces, then scatter over the top of the other vegetables and keep them in a warm oven. Next, grill the cauliflower drizzled with olive oil for six to seven minutes and the zucchini drizzled with olive oil for five to seven minutes. Finally, the radishes drizzled with olive oil for one to two minutes, scattering each vegetable over the others on the platter in the oven.
4. Once all the vegetables are grilled, drizzle with the sauce and serve warm, or as in the Mediterranean, at room temperature.
Grilled Spring Vegetables with Almond Tahini Sauce
Ingredients
- 1 tablespoon tahini
- 1 tablespoon almond butter
- 1 tablespoon extra virgin olive oil
- 2 teaspoons fresh lemon juice
- 1 teaspoon sherry vinegar
- 1 tablespoon chives, chopped
- ¼ teaspoon ground coriander
- ⅛ teaspoon sea salt
- 1 tablespoon water or more as needed
- 1 bunch broccoli rabe, thick stems trimmed about 1 to 2 inches (will vary)
- 2 tablespoons extra virgin olive oil + more for pan and veggie drizzling
- 2 garlic cloves, peeled, grated
- ¼ teaspoon Aleppo pepper
- 2 carrots, peeled, bias cut into 3-inch batons
- 1 bunch asparagus, ends trimmed
- 8 cauliflower florets, halved
- 1 bunch radishes, halved lengthwise
Instructions
- Combine all the sauce ingredients in a blender or food processor. You may need to add more water depending on your tahini or almond butter. The sauce should be thin enough to drizzle over the vegetables; if not, add more water. (If this sauce is refrigerated, it may need to be thinned with additional water before serving.)
- Bring a pot of salted water to a boil. Plunge the broccoli rabe stems first into the boiling water and cook until just tender, about three to five minutes. Drain, rinse under cold running water, and squeeze to remove as much water as possible. Heat the olive oil in a small skillet over medium heat. Add the garlic and cook for thirty seconds. Add the broccoli rabe and sauté until tender, about two to five minutes—season with salt and Aleppo pepper. Remove from the heat, then place on a plate or platter. Keep in a warm oven (200°F) while grilling vegetables.
- Oil a grill pan and heat over medium-high heat. Begin grilling the vegetables on both sides. First, grill the carrots for about five to seven minutes. Scatter over the top of the broccoli rabe and place back into a warm oven. Next, grill the asparagus drizzled with olive oil for about four to six minutes. Cut them into bite-size pieces, then scatter over the top of the other vegetables and keep them in a warm oven. Next, grill the cauliflower drizzled with olive oil for six to seven minutes and the zucchini drizzled with olive oil for five to seven minutes. Finally, the radishes drizzled with olive oil for one to two minutes, scattering each vegetable over the others on the platter in the oven.
- Once all the vegetables are grilled, drizzle with the sauce and serve warm, or as in the Mediterranean, at room temperature.
Nutrition Facts
Calories
199.48Fat (grams)
15.35 gSat. Fat (grams)
2.04 gCarbs (grams)
13.01 gFiber (grams)
6.19 gNet carbs
6.8 gSugar (grams)
4.78 gProtein (grams)
6.79 gSodium (milligrams)
131.75 mgCholesterol (grams)
0 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.