Smoked Zucchini with Tahini Yogurt and Bell Pepper Salsa
This delicious barbecue recipe was developed by Charlotte from @charlottefoodweb. With grilled zucchini, creamy tahini yogurt, and a fresh bell pepper salsa, it’s a flavorful vegetarian dish that’s perfect for a summer barbecue. The Zeeland Salted Black Garlic Salt gives the dish a subtle, savory flavor.
Persons
4
Level
On average
Time
40
Preparation
- Light the barbecue and preheat it to about 220 °C for direct grilling.
- Cut the zucchini lengthwise into quarters. Sprinkle them generously with Zeeuwsche Zoute Puur and let them sit for at least 15 minutes. This causes the zucchini to lose moisture, which helps them stay firmer while grilling.
- Meanwhile, mix the Greek yogurt with the tahini, pomegranate molasses, and Zeeland Salted Black Garlic until you have a smooth, creamy sauce.
- Next, make the bell pepper salsa. Finely chop the grilled red bell pepper and mix it with the grated garlic, lemon zest, a splash of lemon juice, the toasted cumin seeds, the finely chopped olives, and the extra virgin olive oil. Season to taste with an extra pinch of Zeeuwsche Zoute Puur, if desired.
- Pat the zucchini dry and brush them lightly with olive oil. Place them on the grill, add the smoking wood, and smoke the zucchini for 10 to 15 minutes, until they are cooked through and have taken on a light smoky flavor.
Spread the tahini yogurt over a serving platter. Arrange the warm zucchini on top and spoon the bell pepper salsa over them. If desired, finish the dish with an extra drizzle of pomegranate molasses for a fresh, sweet-and-sour finishing touch.
Enjoy your meal!
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© Recipe and photos by @charlottesfoodweb