Delicious grilled vegetables with red onions and dukkah

 

Certainly! Here's a recipe for delicious grilled vegetables with red onions and dukkah:

Ingredients:

For the grilled vegetables:

- 2 red bell peppers, seeded and cut into large chunks

- 1 large zucchini, sliced into rounds

- 1 large eggplant, sliced into rounds

- 1 red onion, cut into wedges

- 2 tablespoons olive oil

- Salt and pepper to taste

For the dukkah:

- 1/4 cup hazelnuts

- 2 tablespoons sesame seeds

- 2 tablespoons coriander seeds

- 1 tablespoon cumin seeds

- 1 teaspoon black peppercorns

- 1/2 teaspoon sea salt

- 1/2 teaspoon smoked paprika (optional)

Instructions:

1. Preheat your grill to medium-high heat.

2. In a dry skillet over medium heat, toast the hazelnuts, sesame seeds, coriander seeds, cumin seeds, and black peppercorns until fragrant, about 3-4 minutes. Stir frequently to prevent burning. Remove from heat and let cool.

3. Once cooled, transfer the toasted nuts and seeds to a food processor or mortar and pestle. Add sea salt and smoked paprika, if using. Pulse or grind until you have a coarse mixture. Set aside.

4. In a large bowl, toss the red bell peppers, zucchini, eggplant, and red onion with olive oil, salt, and pepper until well coated.

5. Place the vegetables on the preheated grill and cook until tender and lightly charred, about 5-7 minutes per side, depending on the thickness of the vegetables.

6. Once the vegetables are grilled to your desired doneness, transfer them to a serving platter.

7. Sprinkle the grilled vegetables generously with the dukkah mixture, making sure to coat them evenly.

8. Serve the grilled vegetables with red onions and dukkah immediately as a side dish or a main course. Enjoy!

Feel free to adjust the seasoning and spices according to your taste preferences. Let me know if you need any further assistance!