Roasted Mediterranean Vegetables with Creamy Tahini Sauce
Roasted Vegetables with Tahini Sauce Recipe
Indulge in the vibrant flavors of this hearty and nutritious side dish, perfect for any meal. This recipe features a delightful combination of roasted vegetables paired with a rich and creamy tahini sauce, making it a comforting and flavorful vegetarian option. Whether you’re serving it alongside a Mediterranean-inspired main course or enjoying it on its own, this dish is bound to be a hit at your table!
Ingredients
| Ingredient | Quantity |
|---|---|
| Carrot (Gajjar) | 1 large, cut into long stripes |
| Green zucchini | 1, cut into stripes |
| Brinjal (Baingan/Eggplant) | 1/2, cut into wedges |
| Broccoli | 1/4 cup, cut into florets |
| Onion | 1, quartered and petals removed |
| Red Bell pepper (Capsicum) | 1, cut into stripes |
| Extra Virgin Olive Oil | 1 teaspoon |
| Tahini | 3 tablespoons |
| Lemon juice | 1 teaspoon |
| Garlic (minced) | 1 clove |
| Walnuts (roasted, optional) | 1/4 cup |
| Za’atar | 1 teaspoon |
| Parsley leaves (finely chopped) | 2 sprigs |
| Salt | To taste |
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Servings: 4
Cuisine: Greek
Course: Side Dish
Diet: Vegetarian
Instructions
-
Roast the Vegetables:
- Begin by heating a large skillet or pan over medium heat. Add the extra virgin olive oil.
- Once the oil is hot, add the carrot and zucchini to the pan. Roast them for about 7-10 minutes, stirring occasionally, until they soften and develop a light golden-brown color.
- Add the broccoli florets and red bell pepper strips. Continue roasting, stirring occasionally, for another 7-10 minutes until the vegetables are tender. You can cover the skillet with a lid to speed up the cooking process if desired.
- Finally, add the quartered onion to the skillet. Sprinkle a pinch of salt over the vegetables and toss everything together for a few minutes. This will allow the onion to sauté briefly and soften just a little. Turn off the heat when the vegetables are perfectly roasted.
-
Prepare the Tahini Sauce:
- While the vegetables are roasting, prepare the tahini sauce by combining the tahini, lemon juice, minced garlic, and a pinch of salt in a small mixing bowl.
- Whisk the ingredients together until you achieve a smooth and creamy consistency. If the sauce is too thick, you can add a teaspoon of water to thin it to your desired consistency.
- For added flavor, mix in the za’atar and parsley leaves to enhance the sauce’s Mediterranean flair.
-
Assemble the Dish:
- Transfer the roasted vegetables to a serving platter, arranging them neatly for an appealing presentation.
- Drizzle the prepared tahini sauce generously over the vegetables, ensuring they are all well-coated.
- For a final touch, sprinkle some additional za’atar and freshly chopped parsley on top. Optionally, you can add roasted walnuts for a crunchy contrast.
-
Serve:
- Serve the Roasted Vegetables with Tahini Sauce immediately, either as a side dish or as part of a larger meal. This dish pairs wonderfully with a Vegan Moussaka or any Mediterranean-inspired main course.
Tips & Variations:
- Seasoning Variations: Feel free to adjust the spices according to your taste. A pinch of cumin or smoked paprika can add a smoky depth to the vegetables.
- Vegetable Options: You can customize the vegetables based on what’s in season or available. Sweet potatoes, cauliflower, or Brussels sprouts also work wonderfully with this tahini sauce.
- Make it Nut-Free: If you prefer to skip the walnuts, you can leave them out or substitute them with roasted sunflower seeds or pumpkin seeds for crunch.
This dish is a wonderful blend of savory roasted vegetables with a tangy, nutty tahini dressing that’s both nutritious and delicious. It’s sure to become a staple in your kitchen, whether for a weeknight dinner or a special occasion.
Enjoy your flavorful and nourishing Roasted Vegetables with Tahini Sauce!
