Griddled vegetables with tahini sauce
Griddled aubergines, peppers and courgettes with a tahini and lemon sauce.
Active time40 min
Cooking40 min
Total1 h
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Ingredients
- 300 g aubergines
- 250 g courgettes
- 15 g parsley
- 250 g peppers
- 60 ml water
- 30 ml olive oil
- 30 ml lemon juice
- 80 g tahini
Preparation
Wash the vegetables. Cut the aubergines and courgettes into slices 5 millimetres thick. Remove the seeds from the peppers and cut them into wide strips. Wash and chop the parsley.
300 g aubergines250 g courgettes15 g parsley250 g peppers- knife
- chopping board
Brush the vegetables with the oil. Cook them in three or four batches in a griddle pan for 5 to 6 minutes on each side, until tender and golden; allow about 40 minutes in total.
30 ml olive oil- griddle pan
While the vegetables are cooking, thin the tahini with the lemon juice and the 60 ml of water. Arrange the vegetables on a serving dish, spoon over the sauce and sprinkle with parsley.
60 ml water30 ml lemon juice80 g tahini- bowl
- spoon
- serving dish
Allergens
- Sesame
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration