Grilled Vegetables With Yogurt-Tahini Sauce

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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)

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