Grilled Vegetables with Tahini Sauce and Spicy Panko

From the July 15 Press Enterprise:

Grilled Vegetables with Tahini Sauce and Spicy Panko
Start to finish: 1 hour
Servings: 8

1/4 cup tahini, well stirred
21/2 tablespoons extra-virgin olive oil, divided
2 tablespoons water
1 tablespoon lemon juice
1 teaspoon minced garlic
Kosher salt
1/2 cup panko breadcrumbs
1/4 teaspoon red pepper flakes
1 head broccoli, quartered down the center
1 small head cauliflower, sliced into 1/2-inch-thick “steaks”
6 large carrots, peeled and halved lengthwise
Vegetable or canola oil, for brushing the vegetables
Ground black pepper

1. In a medium bowl, stir together the tahini, 1 tablespoon of the olive oil, the water, lemon juice, garlic and 1/4 teaspoon of salt.  Add additional water if necessary to achieve a pourable consistency. Set aside.

2. In a large skillet over medium, heat the remaining 11/2 tablespoons of olive oil.
Add the breadcrumbs and cook, stirring, for 1 minute.

3. Add the red pepper flakes and a hefty pinch of salt and cook, stirring, until the breadcrumbs turn golden, about 1 minute more. Remove from the heat and set aside.

4. Heat a grill to medium.  Bring a large pot of salted water to a boil.  Set up a bowl of ice and water and place it next to the pot. Add the broccoli and cook for 2 minutes.   Use tongs to remove the broccoli from the water and place in the ice water. Cool completely, then pat dry with paper towels.
Repeat this process with the cauliflower and carrots, cooking the cauliflower for 2 minutes and the carrots for 3 minutes.

5. Brush all of the vegetables well on both sides with vegetable oil.
Season with salt and pepper and, working in batches if necessary, grill them on direct medium heat, with the grill covered, until they have distinct grill marks on the bottom, about 5 minutes.
Turn them over and grill on the second side until they have distinct grill marks on the second side and are tender, about another 5 minutes.

Arrange the vegetables on a platter, drizzle with the tahini sauce and sprinkle the breadcrumbs on top.
Recipe from Sara Moulton for the Associated Press.
Nutritional information per serving: 180 calories; 90 calories from fat (50 percent of total calories); 10 g fat (1.5 g saturated; 0 g trans fats); 0 mg cholesterol; 210 mg sodium; 19 g carbohydrate; 5 g fiber; 5 g sugar; and 6 g protein.
• • •

The trick to slicing cauliflower into “steaks” is to use only the center of the cauliflower head.
Basically, you trim away the sides, then cut the center into thick slabs.
This always presents leftover little florets that fall away. Sure, you can save them for another meal (and please do!).

Armenian Tahini Rolls

This is yet another Lisa Mael recipe (she's one of my favorite cooks) by way of King Arthur Flour.

Ingredients:
1 3/4 cup unbleached all-purpose flour
1 teaspoon instant yeast
2 teaspoons sugar
1/2 cup warm water
1 tablespoon olive oil

Filling:
1/2 cup tahini
1/2 cup sugar
1 teaspoon lemon zest
2 teaspoons olive oil
4 teaspoons cinnamon

Directions:

1. In a medium bowl, combine flour, yeast and sugar.  In a liquid measure combine the water and oil.  Add the liquid to the dry ingredients and combine to form a shaggy mass.

2. Turn the dough out of the bowl and knead 8-10 minutes, until a smooth ball forms.

3. Place the dough back into the bowl, cover with plastic wrap and let rise about 2 hours.

4. Mix tahini, sugar and lemon zest until thoroughly combined.

5. Preheat oven to 400 degrees.

6. Turn the dough out of the bowl and de-gas, then divide in half. Keep one half covered in plastic while you work on the other half.

7. Use a rolling pin to roll half the dough into an 8.5-inch square.

8. Sprinkle dough with half the olive oil, tahini mixture and cinnamon.

9. Starting at the end closest to you, roll up the dough and seal the open edge.  Roll the log a bit longer. starting at one end, roll into a spiral.  Gently press the spiral flat, first with your hand, then slowly with a rolling pin as thin as you can without pushing the filling out.

10. Place the oaf onto a parchment-lined sheet pan and repeat with the rest of the dough.

11. Bake immediately for 15-20 minutes, or until golden brown.

Baba Ghanoush

Here's another Lisa Mael recipe to use as a spread. It's especially good with her Lebanese talame bi zaatar.

Ingredients:
2 eggplants
1/4 cup prepared tahini
juice of 1/2 lemon
1 teaspoon salt
1 clove garlic, mashed
1 tablespoon extra virgin olive oil
paprika and chopped fresh or dried parsley

Directions:

1. Rub eggplant with olive oil and pierce with a fork. Roast at 450 degrees until very soft.

2. Open the skin of the eggplant and remove the flesh.  Place the flesh into a colander and sprinkle with salt. Place a plate over the flesh and place a weight on top to press the bitter juices from the eggplant.

3. Once drained, add eggplant, tahini, lemon juice and olive oil to a food processor. Process mixture until combined and add salt to taste.

4. When ready to serve, place baba ghanoush in a bowl, drizzle top with olive oil and lightly sprinkle with paprika and parsley. Serve with pita and olives.