ROASTED VEGETABLES WITH TAHINI LEMON SAUCE
Steps:
- Pre-heat oven to 400.
- Toss cauliflower and sweet potato with olive oil, salt, and pepper then spread out in an even layer on a foil-lined baking sheet. Roast for 20-25 minutes or until browned.
- In a small bowl, whisk together tahini, lemon juice/zest, garlic, and salt. Slowly add in the hot water until desired consistency is reached. Stir in parsley and set aside.
- When vegetables are done roasting, serve on a platter and drizzle with tahini lemon parsley sauce. Serve warm or at room temp.
Nutrition Facts : Calories 123 kcal, Carbohydrate 14.2 g, Protein 3.3 g, Fat 6.8 g, SaturatedFat 0.9 g, Sodium 445 mg, Fiber 4.1 g, Sugar 4.3 g, UnsaturatedFat 5.9 g, ServingSize 1 serving
ROASTED VEGETABLES WITH TAHINI SAUCE
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
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.
ROASTED VEGETABLES WITH TAHINI SAUCE RECIPE
Roasted Vegetables With Tahini Sauce Recipe is a wonderful blend of assorted vegetables roasted till it has its crunch and then tossed with the authentic flavors of Greek which is the Tahini dressing. The roasted vegetables goes well along with any roasted meat or just as it is. Serve the Roasted Vegetables With Tahini Sauce Recipe along with a Vegan Moussaka to enjoy your meal. If you are looking for more appetizers here are some : Paneer Bread Balls Recipe (Cottage Cheese & Bread Croquettes) Vegetable Dal Pakora Recipe (Dal Bajiya/ Spicy Lentil Fritters) Guacamole Stuffed Quesadilla With Mint Mayo Recipe
Provided by Archana's Kitchen
Time 50m
Yield Makes: 4 Servings
Number Of Ingredients 14
Steps:
- We begin making the Roasted Vegetables With Tahini Sauce by heating a large skillet with olive oil, roast the carrot and zucchini first till it soft.
- Then add the broccoli and bell peppers and roast them along with the rest till it is cooked. You can cover and cook it for few minutes.
- Then finally add the onion and little salt and toss it over for few minutes till the onion is sautéed for few seconds. Then turn off the heat. Serve it on a plate
- In a separate bowl, add all the dressing ingredients and mix well. Drizzle this dressing over the top of the vegetables and sprinkle some more Za'atar and parsley.
- Serve the Roasted Vegetables With Tahini Sauce Recipe along with a Vegan Moussaka to enjoy your meal.
ROTINI AND VEGETABLES WITH TAHINI SAUCE
Provided by Marian Burros
Categories dinner, lunch, pastas, main course, side dish
Time 20m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Boil water for pasta.
- Meanwhile, if using whole baby carrots, cut in thirds and steam about 10 minutes before adding the broccoli.
- If using whole broccoli, cut into florettes.
- Put garlic through garlic press or mince, and combine in bowl with tahini, vinegar, cumin and water.
- Add broccoli to carrots and continue to steam about 5 more minutes.
- Cook pasta according to package directions.
- When carrots and broccoli are cooked, drain and add to tahini mixture.
- Wash, trim and thinly slice the scallions.
- When pasta is cooked, drain and stir into the vegetables. Stir in scallions. Season with salt and pepper. If mixture is too thick, add more water.
Nutrition Facts : @context http, Calories 596, UnsaturatedFat 12 grams, Carbohydrate 94 grams, Fat 16 grams, Fiber 11 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 188 milligrams, Sugar 11 grams
ROTINI AND VEGETABLES IN BUTTER SAUCE
It doesn't get an easier than this! With just two ingredients, you can whip up a quick side dish or vegetarian meal. This really tastes good too.
Provided by Chris from Kansas
Categories One Dish Meal
Time 15m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- Cook rotini to desired doneness as directed on package.
- Drain; keep warm.
- Meanwhile, cook vegetables as directed on package.
- Immediately toss with cooked rotini.
Nutrition Facts : Calories 70.5, Fat 0.3, SaturatedFat 0.1, Sodium 0.9, Carbohydrate 14.2, Fiber 0.6, Sugar 0.3, Protein 2.5
TAHINI ROTINI
Found this recipe online... not sure what I think of it. I'd love to hear suggestions for making it great!
Provided by Chesska
Categories Low Cholesterol
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a food processor, combine garlic, chickpeas, tahini, lemon juice, soy sauce, and cayenne and process until smooth. Stir in broth and keep warm.
- Cook rotini according to package directions. Add broccoli during last 5 minutes of cooking.
- Drain pasta and broccoli. Toss with sauce, sprinkle with sesame seeds.
Nutrition Facts : Calories 484.1, Fat 9.2, SaturatedFat 1.3, Sodium 551.6, Carbohydrate 83.2, Fiber 7.3, Sugar 1.6, Protein 18.1
ROTINI PASTA BAKE
My mother combined these ingredients to make a wonderful and convenient meal. To complete the meal serve with breadsticks and steamed asparagus.
Provided by Samantha Czajka
Categories Main Dish Recipes Pasta
Yield 8
Number Of Ingredients 7
Steps:
- In a large pot cook rotini pasta in boiling salted water until al dente. Drain.
- Cook ground turkey or beef in medium skillet until brown. Add the diced onion, salt and pepper. Mix in half of the jar of spaghetti sauce.
- In a large bowl add the browned beef mixture to the drained pasta and stir in the second half of the of spaghetti sauce. Pour mixture into a 2 quart baking dish. Cover with aluminum foil.
- In a preheated 425 degree F (230 degree C) oven bake for 20 minutes. Remove foil, sprinkle shredded mozzarella cheese and return to oven for 5 to 10 minutes. Serve warm.
Nutrition Facts : Calories 487.2 calories, Carbohydrate 55.2 g, Cholesterol 56.4 mg, Fat 19.2 g, Fiber 4.5 g, Protein 23.5 g, SaturatedFat 8.8 g, Sodium 978.3 mg, Sugar 11 g
TAHINI ROASTED VEGETABLES
Hearty vegetables are flavored with honey and tahini, then roasted for this side dish from our Test Kitchen. It's perfect for light and bold entrees alike.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cut the eggplant, red peppers, zucchini and onion into 1-in. pieces. Place in a 15x10x1-in. baking pan coated with cooking spray. In a small bowl, combine the oil, tahini, vinegar, honey, salt and pepper. Drizzle over vegetables; toss to coat. , Bake, uncovered, at 450° for 25-30 minutes or until tender, stirring occasionally. Stir in parsley before serving.
Nutrition Facts : Calories 91 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 203mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
GRILLED SUMMER VEGETABLES WITH TAHINI DRESSING
Start up the grill for a crowd-pleasing platter of vegetables from the garden or farm stand. Take care to keep the fire medium-hot, so you can cook the vegetables without letting them become scorched or blackened. A bit of char is nice, of course, but don't try for perfect grill marks. Remove vegetables from the grill when they are just done. They're topped with a garlicky, lemony tahini dressing that serves as a perfect accompaniment.
Provided by David Tanis
Categories vegetables, main course
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Make the tahini dressing: Put tahini, lemon juice, cayenne and garlic in a small mixing bowl, and whisk until smooth. Whisk in olive oil, yogurt and a good pinch of salt.
- Prepare a charcoal or gas grill, or a stovetop grill pan. Heat should be medium-high. Make sure grill racks are clean.
- Cut onions crosswise into 1/4-inch slices. Brush lightly with olive oil and season with salt and pepper.
- Cut bell peppers in half lengthwise. Remove stems and seeds, and discard. Cut each half in two, making eight pieces. Brush lightly with olive oil and season with salt and pepper. Transfer to a baking sheet or roasting pan.
- Cut zucchini and eggplant lengthwise or at an angle into 1/2-inch-thick slices. Brush slices with olive oil on both sides, and season with salt and pepper. Transfer to a baking sheet or roasting pan.
- Cut tomatoes in half crosswise. Brush lightly with olive oil and season with salt and pepper. Transfer to a baking sheet or roasting pan.
- Grill onions and peppers (they take longer to cook): Set onion slices carefully on grill so they don't fall apart. Start peppers skin-side up. Peppers and onions should take 4 to 5 minutes per side. As they are done, remove to a serving platter.
- Grill zucchini and eggplant for about 3 to 4 minutes per side. Grill tomatoes on one side only, until heated through, about 5 to 6 minutes. As they are done, remove to a serving platter.
- Arrange vegetables in rows on the platter (or use two platters). Serve warm or at room temperature. Just before serving, drizzle tahini sauce over the vegetables. Sprinkle with paprika, if using, and shower with green herbs. Serve lemon wedges on the side.
CREAMY TAHINI SAUCE, THREE WAYS
Provided by Rhoda Boone
Categories Condiment/Spread Vegetarian Kid-Friendly High Fiber Healthy Low Cholesterol Small Plates
Yield Makes about 2 1/2 cups sauce
Number Of Ingredients 21
Steps:
- Make the Creamy Tahini Sauce:
- Sprinkle garlic with salt on a cutting board, then use the side of a knife to smash into a paste. Transfer to a large bowl. Add tahini and 1 cup warm water. Whisk until smooth. Add parsley, lemon juice, oil, and cayenne and whisk to combine.
- For the Creamy Tahini Dip with Avocado:
- Combine avocado, yogurt, lemon juice, salt, cumin, and 1/2 cup Creamy Tahini Sauce in a large bowl, then mash with a fork until smooth. For a smoother texture, purée in a blender.
- For the Creamy Tahini Dressing with Cucumber and Dill:
- Purée cucumber, buttermilk, sour cream, lemon juice, salt, and 1/2 cup Creamy Tahini Sauce in a blender until smooth. Add dill and pulse a few more times to combine.
- Do Ahead
- Creamy Tahini Sauce can be stored in an airtight container and chilled for up to 7 days.
VEGETABLE ROTINI
Make and share this Vegetable Rotini recipe from Food.com.
Provided by MizzNezz
Categories < 60 Mins
Time 35m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cook rotini per instructions, adding vegetables for last 5 minutes.
- Drain into a collander.
- In pan stir soup into cream cheese.
- Add milk, parmesan, mustard and pepper.
- Heat on low until cheese is melted and smooth.
- Add rotini and vegetables.
- Heat through.
Nutrition Facts : Calories 1046, Fat 35.9, SaturatedFat 17.6, Cholesterol 87.7, Sodium 1967.9, Carbohydrate 138.1, Fiber 14, Sugar 13.8, Protein 41.6
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