Sweet charred corn, juicy heirloom tomatoes, and torn basil in a simple red wine vinaigrette. Serves 6.

Ingredients:

• 2 zucchini, sliced lengthwise
• 2 yellow squash, sliced lengthwise
• 1 red bell pepper, quartered
• 1 orange bell pepper, quartered
• 3 rainbow carrots, halved lengthwise
• 1 small head radicchio, cut into wedges
• 1 red onion, cut into thick rounds
• 4 tbsp extra virgin olive oil, divided
• 1 tsp flaky sea salt, plus more to taste
• 1/2 tsp freshly cracked black pepper
• 1/3 cup tahini
• 2 tbsp fresh lemon juice
• 1 garlic clove, grated
• 3 tbsp water (more as needed to thin)
• 2 tbsp fresh parsley, finely chopped
• 2 tbsp fresh mint, finely chopped
• 1/4 cup pomegranate seeds or toasted pine nuts, for garnish

Instructions:

1. Preheat a grill or grill pan to medium-high heat.
2. Toss the zucchini, squash, peppers, carrots, radicchio, and red onion with olive oil, salt, and pepper.
3. Grill vegetables in batches, turning occasionally, until tender and nicely charred, 4-8 minutes depending on the vegetable.
4. While vegetables grill, whisk together tahini, lemon juice, garlic, and water until smooth and pourable, adding more water as needed.
5. Arrange the grilled vegetables on a large platter, slightly overlapping for a full, abundant look.
6. Drizzle generously with the tahini sauce, then scatter with parsley, mint, and pomegranate seeds or pine nuts. Finish with a pinch more flaky salt.

Note: A grill pan or oven broiler works just as well as an outdoor grill. Assemble right before serving so vegetables stay warm and the sauce stays glossy.