Tahini Roasted Vegetables
A delightful dish of roasted vegetables with a nutty tahini glaze.
15
Prep Time (min)
35
Cook Time (min)
50
Total Time (min)
4
Servings
Ingredients
- 1 cup sliced carrots
- 1 cup sliced zucchini
- 1 cup sliced bell peppers
- 1 cup sliced eggplant
- 2 tablespoons olive oil
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon cumin
- Salt and pepper to taste
Difficulty:Medium
Tags:
vegangluten-freevegetablesroastedtahini
Instructions
1
Preheat the oven to 400°F (200°C).
2
In a large bowl, toss the sliced carrots, zucchini, bell peppers, and eggplant with olive oil, salt, and pepper.
3
Spread the vegetables on a baking sheet in a single layer.
4
Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
5
In a small bowl, whisk together tahini, lemon juice, minced garlic, cumin, salt, and pepper to make the glaze.
6
Drizzle the tahini glaze over the roasted vegetables and toss to coat evenly.
7
Return the baking sheet to the oven and roast for an additional 5 minutes.
8
Serve the tahini roasted vegetables hot as a side dish or main course.