This is a simple, fun way to grill veggies.
We love grilling. It brings our family and friends together in a relaxed setting. During the warmer months we cook outside as much as possible. If we are going to fire up the grill then I want to make it worth the effort. So I try to cook the whole meal on the grill. We love a mixed grill with meat, and veggies as most people do. But we try to mix in some unexpected veggies. In this case, turnips and radishes get charred alongside asparagus and spring onions. And they all get a delightfully different marinade featuring tahini.
Tahini is a paste made from crushed sesame seeds.
You can buy tahini that is raw or roasted. I prefer the raw style for eating as a dressing or dip. But for this recipe it doesn’t matter what kind you use or prefer as it will be cooked anyway. Sesame seeds have high levels of amino acids, antioxidants and vitamin E. Roasted sesame seed tahini has a deeper, nuttier flavor but may go rancid faster than raw tahini. It’s a good idea to keep tahini in the refrigerator in either case.
This recipe yields 3-6 servings of vegetables.
1 Pound Fresh Asparagus
1/2 Pound MediumTurnips
1/2 Pound Large Radishes
3 Large Spring Onion Bulbs
3 Heaping Tablespoons Tahini Paste
1/4 Cup Water
2 Tablespoons Lemon Juice
2 Tablespoons Olive Oil
1 Teaspoon Salt
2 Garlic Cloves Finely Minced (optional)
To make the marinade:
Mix the tahini, lemon juice and salt, and garlic together until a thick paste forms. Add the water while stirring. Add the olive oil one tablespoon at a time and stir until smooth.
Cut all the radishes and turnips in half. If they are large cut them in quarters. They should all be approximately the same size. Trim the tough bottoms off the asparagus. Cut the green stalks off the onions and split the bulbs lengthwise into 6 equal parts being sure to leave some of the root end intact. The root will help hold the segments together on the grill.
Lay the veggies in a large shallow baking dish. Pour the marinade over them and toss them gently until they are evenly coated. Let them sit for at least 15 minutes.
Grill the vegetables on a hot barbecue until they are tender. Baste them frequently with the tahini marinade and turn them often to avoid burning. The radish, turnips and onions take a bit longer than the asparagus so I start them first. After about 10 minutes add the asparagus. The total cook time will be approximately 20-25 minutes.