Grilled Vegetables with Yogurt-Tahini Sauce

Ingredients

• 0.3 teaspoon pepper black
• 12 large button mushrooms halved
• 1.5 pounds eggplant cut lengthwise into 8 wedges
• 1 cup yogurt plain fat-free greek-style
• 1 teaspoon garlic minced
• 0.5 teaspoon ground cumin 
• 1 tablespoon juice of lemon fresh
• 3 tablespoons olive oil 
• 0.5 teaspoon paprika smoked spanish hot
• 1 head radicchio thinly quartered
• 0.5 teaspoon salt divided
• 1.5 tablespoons tahini 
• 2  tomatoes halved

Equipment

• bowl
• whisk
• grill

Directions

1. Preheat grill to high heat using both burners. After preheating, turn the left burner to medium heat (leave right burner on high heat).
2. Combine first 5 ingredients and 1/4 teaspoon salt, stirring with a whisk.
3. Combine oil and paprika in a small bowl.
4. Brush oil mixture evenly over mushrooms, tomatoes, eggplant, and radicchio.
5. Sprinkle evenly with remaining 1/4 teaspoon salt and pepper.
6. Arrange vegetables on right side of grill rack (over high heat); grill vegetables 8 minutes or until just tender, turning once. Move any vegetables to left side of grill rack (over medium heat) if they get done more quickly.
7. Place vegetables on a platter.
8. Sprinkle with chopped parsley, if desired.
9. Serve with sauce.