Grilled Zucchini with Tahini and Pomegranate sauce

Inspired by the wonderful grilled and roasted vegetables we enjoyed in Israel, this recipe brings the flavors of the Holy Land to your kitchen. Enjoy!

2-4 med. Zucchini, sliced lengthways
½ cup Tahini
1 cup Pomegranate juice
1 med. Pomegranate
Kale

In small saucepan, heat pomegranate juice until almost boiling. Reduce heat and simmer until juice is reduced to a syrup-like consistency. Set aside.

Spray griddle or grill with non-stick spray. Place over high heat until surface is hot, place zucchini slices on grill, cook for 3-5 minutes on each side, until tender with just a little touch of brown or grill marks.
Arrange on a plate garnished with kale, drizzle with tahini and pomegranate reduction. Sprinkle with pomegranate seeds. Serve immediately. Serves 2-4.