The following recipe and photography was provided courtesy of Heinen’s Club Fx Recipe Developer and Food Photographer, Allianna Moximchalk from Allianna’s Kitchen.
Have you ever tried tahini? It’s is one of those hidden foods that is so delicious but does not get enough attention. For those who love hummus, you may know tahini as the key ingredient that makes it taste so good!
While tahini can be made at home, I’m all about finding healthy shortcuts, so when I stumbled across SoCo Tahini at Heinen’s, I knew I had to try it! Made from sesame seeds that are dry-roasted and stone-ground into a nutritious and delicious paste, this new find is gluten-free, nut-free, plant-based and contains zero refined sugar! If you’re looking to follow an Fx-approved diet, this is a staple ingredient to keep in your kitchen. My family uses it in a variety of ways, but in this recipe, tahini is used as a dipping sauce that takes grilled vegetables to a whole new level of deliciousness.
These grilled vegetables are super easy to make and perfect for summer. I like to make a nice big batch at the start of the week and eat them all throughout.
The creamy tahini sauce is loaded with flavor and has a nice kick to it! Once you make it, you will always want it in your fridge. It goes great with the fresh vegetables, and can easily be served with grilled veggie kabobs, too!
- Cook time:
- Prep time:
- Total time:
For the Vegetables
- 3 ears of corn, husks removed (use Heinen's prepackaged corn in the Produce Department for a shortcut)
- 2 bell peppers, sliced (any color)
- 1 bundle asparagus, ends chopped about 1-inch
- 1 zucchini, sliced into coins
- 1 yellow squash, sliced into coins
- 1 eggplant, sliced
- 1 package pre-sliced Philips portabella mushrooms
- ½ tsp. sea salt
- 1 tsp. Heinen's garlic powder
- ½ tsp. black pepper
- 2 Tbsp. Heinen's avocado oil
For the Sauce
- Juice of 1 lemon
- ½ cup Bragg apple cider vinegar
- ¾ cup SoCo tahini
- 3 Tbsp. coconut aminos
- 1 Tbsp. Heinen's olive oil
- 6 garlic cloves
- Heinen's red pepper flakes
- Fresh parsley
- Place all of the sauce ingredients in a food processor and blend until smooth. Allow the dressing to set in the fridge for an hour to firm up prior to serving.
- While the dressing is setting, wash, chop and slice all of the vegetables accordingly.
- Preheat the grill to medium heat.
- Place the vegetables on the grill in a single layer and drizzle or brush with avocado oil, salt, pepper and garlic powder.
- Cook the vegetables for 4 minutes, then flip and cook for an additional 2-4 minutes depending on your preferred doneness.
- Remove the vegetables from the grill and arrange them on a serving platter. Drizzle with the tahini sauce and add sprinkle with red pepper flakes, if desired.