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Talk about your perfect starter. Grilled vegetables served alongside pita, sundried-tomato white-bean dip, and a tahini lemony-herb yogurt sauce almost sounds like a meal to us, if you don’t like to share. We’ll think about it. This recipe pairs perfectly with a Tito’s Green Ginger cocktail.
Ingredients | Serves 4
For the Sun-Dried-Tomato Bean Dip
- 1 18.5 oz. can chickpeas, rinsed and drained
- 1 18.5 oz. can cannellini beans, rinsed and drained
- 2 cloves garlic
- 1 lemon, zested
- 6-8 sun-dried tomatoes
- ¼ cup extra-virgin olive oil
- Salt and fresh-cracked black pepper
For the Tahini-Yogurt Dip
- 2 cups full-fat, Greek yogurt
- 2 Tbsp. tahini
- 1 lemon, juiced
- 2 cloves garlic
- 2 Tbsp. fresh dill
- 2 Tbsp. extra-virgin olive oil
- Salt and fresh-cracked black pepper
For the Vegetables
- ½ head cauliflower florets
- 1 zucchini, ¼-inch-long slices
- 1 yellow squash, ¼-inch-long slices
- 1 eggplant, ¼-inch-long slices
- 4 artichoke hearts
- 2 Tbsp. extra-virgin olive oil
- 4 pita bread rounds
- ½ cup Kalamata olives
Preparation
For the Bean and Yogurt Dips: In a food processor, blend all ingredients until smooth. Place in serving bowls.
For the Vegetables: Heat the grill to 400 degrees, with direct heat on a grated grill. Drizzle all of the vegetables with olive oil, and season with salt and pepper. Grill vegetables for approximately 3 to 5 minutes on each side to cook through and char on all sides. Grill pita rounds on both sides for approximately 3 minutes to warm through; cut pita into triangles, and place in a clean towel to keep warm. On a large serving board, place grilled vegetables, Kalamata olives, pita bread and the two dips.
Sponsored by Tito’s Handmade Vodka and Big Green Egg.
