Roasted Vegetables Wtahini Sauce Over Orzo Recipes

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ROASTED VEGETABLES W/TAHINI SAUCE OVER ORZO



Roasted Vegetables W/Tahini Sauce over Orzo image

I concocted this for RSC #7. I love the earthiness of roasted/grilled vegetables; I think they taste best prepared this way. I wanted a sauce that was a bit different with a lot of flavor. And the kids wanted pasta. ;)

Provided by Elmotoo

Categories     Beans

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

2 baby eggplants
2 bell peppers, any color
1 pint cherry tomatoes
2 tablespoons olive oil
1 cup cooked garbanzo beans (may use canned)
1 teaspoon kosher salt
1/2 cup tahini
1 cup vegetable stock
3 garlic cloves, minced
1 lemon, juice and zest of
1/4 teaspoon salt
0.5 (16 ounce) box orzo pasta, cooked according to package directions

Steps:

  • Quarter the eggplant & peppers, put into large bowl with tomatoes & coat w/olive oil. Either grill or roast in a 350F oven on a baking sheet until softened & charred. *Note: the tomatoes will not take as long. Start eggplant & peppers 1st.* This will take 10 - 15 minutes, depending on your oven or how hot your grill is. When they are done, sprinkle with kosher salt & place on a platter. Sprinkle with garbanzo beans.
  • Sauce: Whisk hot vegetable stock into tahini. Add garlic, lemon juice & zest, and salt.
  • Serve vegetables over orzo & top with sauce.

Nutrition Facts : Calories 610.9, Fat 23.5, SaturatedFat 3.3, Sodium 797.5, Carbohydrate 87, Fiber 18.6, Sugar 11.1, Protein 19.9

ROASTED VEGETABLES WITH TAHINI SAUCE



Roasted Vegetables with Tahini Sauce image

Mix and match your veggies and top with the ultimate tahini sauce in this recipe for roasted veggies with tahini. The perfect side dish recipe or meal-in-one!

Provided by Davida Lederle

Categories     Side

Time 50m

Number Of Ingredients 11

8-10 cups chopped veggies (see above for options)
2 tbsp olive oil
3 tbsp tahini
1/2 lemon, juiced
4 tbsp water (+ more if too thick)
1 garlic clove, minced
3 1/2 tbsp pine nuts
1 tbsp za'atar
1-2 tbsp chopped fresh parsley
1/2 tsp sea salt
pinch of pepper

Steps:

  • Preheat oven to 450 degrees F.
  • Place chopped vegetables in a bowl with olive oil. Mix well and spread on parchment lined baking sheet. Sprinkle with sea salt and pepper.
  • Roast vegetables for 15 minutes. Remove from oven and flip. Roast for an additional 15-20 minutes or until browned.
  • While vegetables are roasting mix together tahini, lemon juice, garlic and water. Stir to combine completely. If too thick add more water.
  • Toast pine nuts on stove top or in toaster oven until slightly browned. Watch carefully.
  • When vegetables are done drizzle with tahini mix and top with pine nuts, za'atar and parsley.
  • Store leftovers in fridge for up to 3 days.

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