Grilled Peas and Squash
About
Sweet pea pods are best eaten straight from the vine but try this recipe that pairs peas with the always abundant summer squash. Grilled and drizzled with tahini dressing, this can be served as a side dish or an entree.
Ingredients
- 2 cups fresh snap and or snow peas
- 2 small green or yellow zucchini, cut in half lengthwise, blossom left intect
- 2 Tbsp olive oil, divided
- Salt and pepper to taste
- 2 Tbsp tahini
- 1 Tbsp tamari
- 1 Tbsp seasoned rice wine vinegar
- 1 Tbsp fresh lemon juice
- 1 tsp garlic, finely chopped
Directions
- Whisk together tahini, tamari, vinegar, 1 Tbs. olive oil, lemon juice and garlic in a small bowl. Adjust seasonings to taste and set aside.
- Preheat grill to medium-high heat while preparing the veggies.
- Toss veggies in 1 Tbs. olive oil and coat well. Season to taste with salt and pepper.
- Grill veggies until desired doneness has been reached, preferably with a nice char and crunch. I skewered my peas to keep them from falling through the grill.
- Transfer veggies to serving platter and drizzle with dressing. Sprinkle with any tender pea vines you may have and shake of Z'atar seasoning.