Grilled Squash with Roasted Red Pepper Tahini Drizzle

Grilled summer squash anyone??

Summer is just around the corner and that could very well explain our latest craving for grilled summer squash.  Not that we need a reason to eat summer squash but you get the point right?  Well, we also recently created this amazingly delicious roasted red pepper tahini dressing and thought they would pair perfectly together.  We were so right!  Holy moly!!  Talk about a flavor party going on.  This recipe is so super easy and another flavor win.  If you are a fan of grilled squash then you are going to want to put this one on your list.  I’d suggest sooner than later too because you’ll be craving it after you try it.  Just sayin.

For starters, you are going to want to get the garlic going in the oven to roast it up.  It’s used in the dressing and takes about 45 minutes to cook.  You can do the garlic ahead of time and keep it in the fridge for up to 2 weeks so if you’ve already done that part, move on to the rest…  Just pick out some pretty zucchini and yellow squash and cut them into 1 inch thick long pieces and rub them down with some olive oil and sprinkle with salt and pepper.  Set the squash pieces aside and get going on the delicious red pepper dressing.

This part is seriously so easy.  If you have an immersion blender, it’s time to put it to use.  Otherwise, you can easily do this part in a blender too. So, just combine all of the ingredients for the roasted red pepper tahini dressing in an immersion blender and blend away.  That’s it, easy peasy!

Heat a grill pan over medium high heat and grill up the squash so each side gets nice charred grill lines.

Plate the squash and drizzle the roasted red pepper tahini sauce over the top.  Finish the dish off with feta cheese, roasted sunflower seeds and some S&P.  This dish is a perfect side dish or on all by itself.  Summer squash is definitely not just for summer!!

Grilled Squash with Roasted Red Pepper Tahini Drizzle

 

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Prep time

10 mins

Cook time

6 mins

Total time

16 mins

 

Author: Good Thyme Kitchen

Serves: 6

Ingredients

• 3 zuchinni squash
• 2 tsp good quality olive oil
• 2 Tbsp feta cheese, crumbled
• 1 Tbsp toasted sunflower seeds
• S&P

For the Roasted Red Pepper Tahini Dressing:

• 1 C roasted red peppers - we used jarred but you can roast your own
• ¼ C tahini
• 5 cloves roasted garlic - See note below on how to roast garlic or you can purchase roasted garlic
• ¼ C 0% Greek yogurt
• ½ medium lemon, juiced
• S&P to taste

**Roasted Garlic - Preheat oven to 400 degrees. Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic. Using a sharp knife, cut ¼ to a ½ inch from the top of cloves, exposing the individual cloves of garlic.

Place the garlic cut side up on a sheet of foil. Drizzle a couple teaspoons of olive oil over the garlic. Loosely cover the garlic bulb with foil and bake for 45 minutes. Allow to cool. Turn garlic bulb upside down and squeeze garlic cloves out. store in the fridge in an airtight container for up to 2 weeks.

Instructions

1. Heat a grill pan over medium-high heat. Cut ¼ off of each end of the squash. Cut the squash into 1 inch pieces, lengthwise. Rub each side of squash with olive oil, season with S&P. Grill squash approx 3 minutes per side.
2. While squash is grilling assemble the roasted red pepper tahini dressing.
3. Add all ingredients except S&P to a blender. Mix until completely combined. Season with S&P to taste.
4. Assemble grilled zuchinni on a platter. Drizzle with roasted red pepper tahini dressing. Sprinkle with crumbled feta and sunflower seeds. Serve immediately.

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