Think of this dish as grown-up veggies and dip, bright green broccoli with a tangy tahini dressing. Grilled vegetables are one of the easiest ways to get dinner on the table fast, especially during the CSA season when you’re bound to have lots of fresh veggies on hand.
Have you heard the hippest way to eat vegetables is to eat all the leaves and stems? This recipe is right in line with what chefs are doing – just slice off the very bottom of the stem and then cut the heads of broccoli into wedges.
Try to get a few flat sides so you get some nice char on them. You can also press down on the broccoli while grilling to get some grill marks. If you don’t have a grill, try a grill pan like we do in the farmhouse or just sear this off in a cast iron skillet. You’re just looking for a bright green broccoli to enjoy with tangy tahini sauce.
Grilled Broccoli with Tahini Sauce
1 lb broccoli
2 tablespoons olive oil
1/2 tsp salt
fresh ground pepper
Tahini Sauce:
1/3 cup tahini
1/4 – 1/3 cup water
2 tablespoons olive oil
1/2 tsp ground cumin
juice from half a lemon
1 clove garlic
salt to taste
Make tahini sauce: Peel the garlic and place in the food processor. Turn on the processor and blitz the garlic until minced. Add the remaining ingredients and process until smooth and creamy. Use water to your desired consistency, in my experience tahini thickens up a bit after sitting, so you may want to wait and see what the consistency looks like before serving.
Grill the broccoli. Toss the broccoli, olive oil, and salt + pepper in a bowl. Heat a grill or grill pan to high, and grill the broccoli a minute or two per side until the edges are charred and the broccoli is bright green. Squeeze lemon juice over the broccoli and serve.
Serve the broccoli with a side of tahini, or toss the dressing and vegetables together.
