BBQ Vegetables with Beetroot Tahini
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BBQ Vegetables with Beetroot Tahini
Recipe by Courtney Roulston
Dietaries – Vegan, vegetarian, meat-free, gluten-free
Serves – 4
Prep Time – 10 mins
Cooking Time – 20 mins
Ingredients
2 bunches baby broccoli, trimmed
4 medium yellow squash, halved
2 green zucchini, sliced
4 green spring onions, trimmed
2 baby gem or cos lettuce, quartered
1/3 cup (80ml) Squeaky Gate extra virgin olive oil
Sea salt
1/4 cup roasted almonds, chopped
Beetroot tahini dressing
1 x 250 g pack Coles pre-cooked beetroot
2 heaped tbsp tahini paste
1 small clove garlic, peeled
1/3 cup lemon juice
1 tbsp Coles Finest maple syrup
1/4 cup water
Method
Preheat the grill to medium heat. Place all of the vegetables onto a large flat tray and drizzle with 40ml of the oil. Season with sea salt.
Place all of the vegetables onto the grill and cook for 2 minutes on each side. Remove the lettuce and spring onions once they are tender and place them onto a large serving platter. Cook the baby broccoli, squash, and zucchini for a further 2-3 minutes, or until tender.
Arrange the remaining vegetables onto the serving platter with the lettuce and spring onions.
To make the beetroot tahini dressing, place the beetroot, tahini, garlic, lemon juice, maple syrup, remaining oil, salt, and water into the jug of a stick blender. Blitz until smooth and bright pink, adding a little extra water if the mixture needs to be loosened. Drizzle some of the tahini dressing over the vegetables and scatter with almonds before serving.
