GRILLED VEGETABLES WITH WHIPPED RICOTTA OR LEMON-TAHINI DRIZZLE
This dish is ideal for barbecues, potlucks, and other gatherings. It travels well and holds beautifully at room temperature. Vegetables can be swapped based on farmers market availability.
Ingredients
- 1 bunch asparagus, trimmed
- 2 medium carrots, peeled and halved lengthwise
- 2 small zucchini or summer squash, sliced lengthwise into ½-inch planks
- 1 small eggplant, sliced lengthwise into ½-inch planks
- 1 bunch scallions or spring onions
- 1 red bell pepper, seeded and quartered
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
WHIPPED RICOTTA
- 1 cup ricotta chesse
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- Pinch salt
LEMON-TAHINI DRIZZLE
- 4 tablespoons tahini
- 2 tablespoons lemon juice
- 2 teaspoons maple syrup or honey
- Pinch cumin (optional)
Instructions
- Preheat grill or grill pan to medium-high heat. Lightly oil the grates.
- Place all vegetables on a large sheet pan. Drizzle with olive oil and sprinkle evenly with salt and pepper. Toss gently to coat.
- Grill vegetables in batches until just tender with charred edges, turning as needed. Give asparagus and scallions 4–6 minutes, carrots 8–10, and zucchini, eggplant, and peppers 6–8. Transfer to a platter as finished.
- Arrange grilled vegetables on a large serving platter. Spoon the sauces generously over vegetables or serve on the side. Finish with flaky salt, fresh herbs, or microgreens, if desired. Serve warm or at room temperature.
WHIPPED RICOTTA
- Blend all ingredients in a small food processor or blender until smooth and creamy. Adjust consistency with a little water, if desired.
LEMON-TAHINI DRIZZLE
- Whisk tahini, lemon juice, syrup, and 2–3 tablespoons water to reach pourable consistency. Season with a pinch of cumin.
