Grilled Vegetables with Yogurt-Tahini Sauce

• 1 cup plain fat-free Greek-style yogurt
• 1 1/2 tablespoons tahini
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon ground cumin
• 1 teaspoon minced garlic
• 1/2 teaspoon salt, divided
• 3 tablespoons olive oil
• 1/2 teaspoon hot Spanish smoked paprika
• 12 large button mushrooms, halved
• 2 tomatoes, halved horizontally
• 1 large eggplant (about 1 1/2 pounds) cut lengthwise into 8 wedges
• 1 head radicchio, quartered
• 1/4 teaspoon black pepper
• Chopped fresh parsley (optional)

Preheat grill to high heat using both burners. After preheating, turn the left burner to medium heat (leave right burner on high heat).

Combine first 5 ingredients and 1/4 teaspoon salt, stirring with a whisk.

Combine oil and paprika in a small bowl. Brush oil mixture evenly over mushrooms, tomatoes, eggplant, and radicchio. Sprinkle evenly with remaining 1/4 teaspoon salt and pepper.

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. Place vegetables on a platter. Sprinkle with chopped parsley, if desired. Serve with sauce.

Serves 4; 249 calories.

VERDICT: The sauce was delicious, but the vegetables were not appealing, especially the radicchio, which was raw in the middle, brown and wilty on the sides, and bitter throughout. Toss.