Grilled Vegetable Platter

This Grilled Vegetable Platter features a vibrant assortment of seasonal vegetables, marinated in a tangy tahini dressing, grilled to perfection. It's a healthy and satisfying Lebanese dish that brings a burst of flavor to your lunch table.

Ingredients

• Zucchini - 1 medium, sliced into rounds
• Bell pepper (red or yellow) - 1, cut into strips
• Eggplant - 1 small, cut into rounds
• Cherry tomatoes - 200 grams, halved
• Red onion - 1 small, cut into wedges
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Lemon juice - 1 tablespoon
• Tahini - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh parsley - for garnish

Steps

1. Preheat the grill to medium-high heat.
2. In a large bowl, combine the sliced zucchini, bell pepper, eggplant, cherry tomatoes, and red onion.
3. In a small bowl, whisk together the olive oil, minced garlic, lemon juice, tahini, salt, and black pepper to create a marinade.
4. Pour the marinade over the vegetables and toss well to coat evenly. Let them marinate for about 10 minutes.
5. Place the marinated vegetables directly on the grill or use a grill basket.
6. Grill the vegetables for about 8-10 minutes, turning occasionally, until they are tender and have nice grill marks.
7. Remove from the grill and let cool slightly.
8. Transfer the grilled vegetables to a serving platter and garnish with fresh parsley before serving.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 18 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 11 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from a variety of vegetables.
• High in fiber which supports digestive health.

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