Seared Red Peppers & Zucchini with Tahini Sauce & Fresh Tomatoes

An absolute stunner of a dish. Though technically a side, I could certainly devour it completely and utterly unaccompanied...morning, noon and night.

Seared Red Peppers & Zucchini with Tahini Sauce & Fresh Tomatoes

Olive oil

3 red and/or yellow peppers

1 zucchini

Salt 

Pepper

Tahini Sauce

1/3 cup tahini

1 garlic clove, minced

Zest from 1 lemon

Juice from 1 lemon

1/2 teaspoon salt

1/4 teaspoon pepper

Enough water to thin, about 3 tablespoons

Topping 

2 tomatoes, diced

Parsley, coarsely chopped

Cut peppers into strips. Cut zucchini into about 1/4" slices. Season with salt and pepper.

Heat olive oil over high heat until shimmering. Add peppers and zucchini in a single layer. If pan is not big enough for this, cook in separate batches. Sear until very dark, almost blackened on each side.

Remove from pan and set on a lovely serving dish.

For the tahini, just throw everything in a food processor until well blended. Add more water or lemon juice until sauce is thin enough to drizzle over peppers.

Drizzle tahini over peppers and top with tomotoes and parsley.

Partake with great joy!!

Can be served hot or room temperature.