Michael Symon's Grilled Summer Vegetables Symon Dinner's Cooking Out Food Network

Michael makes simple grilled vegetables feel extra special with a rich and nutty sauce!
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Sun's out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.

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Grilled Summer Vegetables with Tahini Dipping Sauce
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 35 min
Active: 20 min
Yield: 4 servings

Ingredients

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

Directions

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.

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.

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.

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Michael Symon's Grilled Summer Vegetables | Symon Dinner's Cooking Out | Food Network
https://www.youtube.com/watch?v=kBA1ir5lFCU