Summer Vegetable Tower

Ingredients

• 1 pound small potatoes
• Kosher salt
• Pepper
• 1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for brushing
• 1/4 teaspoon smoked paprika
• 8 ounces multicolored carrots, sliced 1/2 inch thick on the bias
• Beet Muhammara, for serving (see Note)
• Green Tahini, for serving (see Note)
• Grilled ciabatta bread, sliced vegetables—such as radishes with greens, pattypan squash, thinly sliced fennel, sliced Persian cucumbers, endive spears, Romanesco and/or cauliflower florets, blanched Broccolini, and blanched green and/or wax beans—for serving
• Edible flowers and herb sprigs (optional), for garnish

Instructions

1. In a large pot, cover the potatoes with cold water and bring to a boil. Add a generous pinch of salt and simmer until tender, 15 to 20 minutes. Drain and let cool, then halve the potatoes.
2. Light a grill and oil the grate. In a medium bowl, toss the potatoes with 1 tablespoon of the olive oil and 1/8 teaspoon of the paprika. Season with salt and pepper. Grill the potatoes, turning, until lightly charred, about 6 minutes. Transfer to a plate and let cool completely. Keep the grill on.
3. Meanwhile, in a medium bowl, toss the carrots with the remaining 2 teaspoons of olive oil and 1/8 teaspoon of paprika. Season with salt and pepper. Grill the carrots, turning once, until tender and lightly charred, about 6 minutes. Transfer to a plate and let cool completely.
4. Set the muhammara and tahini on a large platter or tiered stand. Arrange the grilled bread and the blanched, grilled and raw vegetables in bunches around the dips. Garnish with edible flowers and herb sprigs, if desired; serve.