barbecued vegetables with tahini dressing

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Barbecued vegetables with tahini dressing

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Barbecue aubergine, peppers, courgettes, padron peppers and runner beans for an easy vegan feast. Serve the barbecued veg with a herby shallot and tahini dressing.

Ingredients

2 medium courgettes (or 6 baby courgettes)

4 salad onions

4 medium shallots, unpeeled

8 large runner or helda beans

1 large aubergine

3 sweet peppers (red, orange or yellow)

100g padrón peppers

50g pine nuts

Vegetable oil for brushing

For the dressing

2 tbsp snipped chives

Handful coriander or flatleaf parsley (or a bit of both), roughly chopped

2 mint sprigs, leaves picked

Handful basil leaves

Small handful baby spinach leaves

1 tbsp tahini

1 tsp pomegranate molasses, plus extra to serve

½-1 large green chilli, chopped (optional)

4 tbsp extra-virgin olive oil

Juice ½-1 lemon

Directions

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Techniques

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Meals & Dishes

Barbecued vegetables with tahini dressing

Ingredients

Directions

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