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!
