Grilled Vegetables with Yogurt-Tahini SauceServe with grilled flatbread or pita for a complete vegetarian meal.

Yield: 4 servings (serving size: 1/2 tomato, 2 eggplant wedges, 1 radicchio quarter, 6 mushroom halves, and about 1/4 cup sauce)

Ingredients of Grilled Vegetables with Yogurt-Tahini Sauce:

  • 1 cup plain fat-free Greek-style yogurt
  • 1 1/2 tablespoons tahini
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground cumin
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt, divided
  • 3 tablespoons olive oil
  • 1/2 teaspoon hot Spanish smoked paprika
  • 12 large button mushrooms, halved
  • 2 tomatoes, halved horizontally
  • 1 large eggplant (about 1 1/2 pounds) cut lengthwise into 8 wedges
  • 1 head radicchio, quartered
  • 1/4 teaspoon black pepper
  • Chopped fresh parsley (optional)

Directions for Grilled Vegetables with Yogurt-Tahini Sauce:

  1. Preheat grill to high heat using both burners. After preheating, turn the left burner to medium heat (leave right burner on high heat).
  2. Combine first 5 ingredients and 1/4 teaspoon salt, stirring with a whisk.
  3. Combine oil and paprika in a small bowl. Brush oil mixture evenly over mushrooms, tomatoes, eggplant, and radicchio. Sprinkle evenly with remaining 1/4 teaspoon salt and pepper.
  4. Arrange vegetables on right side of grill rack (over high heat); grill vegetables 8 minutes or until just tender, turning once. Move any vegetables to left side of grill rack (over medium heat) if they get done more quickly. Place vegetables on a platter. Sprinkle with chopped parsley, if desired. Serve with sauce.

Nutritional Information:

Amount per serving

  • Calories: 249
  • Fat: 14.2g
  • Saturated fat: 2g
  • Monounsaturated fat: 8.6g
  • Polyunsaturated fat: 2.8g
  • Protein: 11.7g
  • Carbohydrate: 23.7g
  • Fiber: 8.6g
  • Cholesterol: 0.0mg
  • Iron: 2mg
  • Sodium: 350mg
  • Calcium: 86mg