I cooked a really nice, summery, BBQ dinner for my husband and I (and baby!) Saturday night, and these Grilled Brussel Sprouts from my VBQ Cookbook were on the menu. We topped these with a Tahini Yogurt sauce which was the perfect combination.

Also on the menu: grilled corn on the cobb, kale cesar salad, baked beans (recipe coming this week), & grilled bbq tempeh (recipe also coming this week!) Why is grilling the best thing ever?! ❤

Ingredients – Brussel Sprouts

-5 ounces brussel sprouts

-1 lemon

-8 garlic cloves, unpeeled

-12 pitted dates, I did not use

Ingredients – Marinade

-2 Tablespoons extra virgin olive oil

-1 teaspoon sesame oil

-1/2 teaspoon coarse sea salt

-Top with sesame seeds

Directions

-Blanch the brussel sprouts in plenty of salted water for 5 minutes. Then refresh in cold water

-Thinly slice the lemon. Thread the brussel sprouts, unpeeled garlic cloves, dates, & lemon slices onto bamboo skewers that have been soaked in water

-For the marinade, mix together the ingredients until smooth

-Add the skewers to the marinade & leave for at least 30 minutes in the refrigerator

-Sear the skewers over direct heat for 3 – 4 minutes each side, then finish cooking them over indirect heat with the lid closed for another 10 minutes. Brush the skewers with the leftover marinade from time to time

-Serve with salad greens (if desired) & tahini yogurt sauce & sprinkled with sesame seeds

Ingredients – Tahini Yogurt Sauce

-1 Cup vegan yogurt

-3 Tablespoons tahini

-1 1/2 Tablespoons lemon juice

-1 Tablespoon extra virgin olive oil

-1/2 teaspoon pink himalayan salt

Directions

-Mix all of the ingredients together

xoxo