Grilled Summer Veg with Creamy Sesame Dressing

配料

4 garlic cloves

2 lbs green summer vegetables (zucchini, asparagus, snap peas, scallions or green beans)

1 lemon

4 teaspoons toasted sesame oil

¼ cup toasted sesame seeds

½ cup plus 2 tablespoons canola oil

⅓ cup unseasoned rice vinegar

1 tablespoon soy sauce

Kosher salt, lots of freshly ground black pepper

8 oz soft tofu

步骤

1. Make the creamy tofu sesame dressing:

In a small food processor or blender, combine 8 ounces soft tofu, 4 teaspoons toasted sesame oil, ¼ cup toasted sesame seeds, 2 garlic cloves, ½ cup canola oil, ⅓ cup rice vinegar, 1 tablespoon soy sauce. Blend or blitz until very creamy. Season with salt and lots of freshly ground black pepper - it should be noticeably peppery.

Finely grate the zest of half a lemon into the dressing and blitz once more. Set dressing aside.

2. Grill:

Prepare a grill for medium-high heat. If using zucchini, cut into ½” rounds or planks. Snip the ends of any green beans or peel the strings of snap peas, if using. Combine all the prepped veg (2 pounds total) in a large mixing bowl. Drizzle with a few tablespoons of canola or olive oil and season with salt and pepper. Finely grate 2 more garlic cloves over the veg and toss to coat.

Arrange the veg on the grill and cook until charred in spots and softened but not mushy–you be the judge. Everyone likes their vegetables cooked to a different doneness. Get some good color and then start tasting.

3. Serve:

Spread some sesame sauce on a serving platter. Top with the grilled veg. Finely grate some more lemon zest over everything and squeeze the juice of the lemon over just before serving. Finish with more sesame seeds.