Grilled Vegetables with a Lemony Tahini Sauce | The Jewish Week | Food & Wine

Grilled Vegetables with a Lemony Tahini Sauce

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Grilled Vegetables with a Lemony Tahini Sauce

We can't go a week without roasted veggies. For Yom Haatsmaut we're having Brussels sprouts, red onion, leek, and whole garlic with a lemony tahini sauce!

Servings & Times
Yield:
  • 1 portion
Ingredients

1/2 c tahini

2/3 c water

3 tbs fresh lemon juice

3/4 tsp sea salt (or to taste)

Steps

1. Whisk all ingredients together.

2. Start with 2/3 cup of water and add more until you reach the desired consistency.

Dressing will keep 5 days in the refrigerator. Enjoy!