Grilled Squash with Roasted Red Pepper Tahini Drizzle
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Cook time: 
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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.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/grilled-summer-squash-with-roasted-red-pepper-tahini-drizzle/