Spiced Roasted Vegetables With Tahini Dressing Recipes

SPICED ROASTED VEGETABLES WITH TAHINI DRESSING

Steps:

• Using the flat side of a knife, mash together the grated garlic and salt into a rough paste and scrape into a bowl.
• Add the tahini to the paste and stir to combine.
• Add the juice of 1 of the lemons and continue stirring: the mixture will be quite thick.
• Add 2 tbsp of the water and stir well to create a smooth, creamy texture.
• Taste the dressing and add more lemon juice to taste and/or more water to make a thinner consistency if liked.
• Stir in the cumin and paprika, then set the dressing aside until needed. Will keep 2-3 days in a covered container in the fridge.
• Pre-heat your oven to 220C/220 Fan /Gas 7
• Put the aubergines in a baking dish or tray and sprinkle with one third of the fennel, cumin & coriander seeds, one third of the dried chilli flakes. Season with salt and pepper then drizzle with one third of the olive oil. Mix together with your hands to ensure the aubergine is coated in spices and oil.
• Cook the aubergine until soft and brown (15-20 min)
• While the aubergine is cooking, repeat the spicing, seasoning and oiling process described above: in one tray put the carrots and one third of the remaining spices and oil, in another tray put the broccoli and onion plus the final third of spices and oil. Roast until just cooked and starting to char at the edges (10-12 min).
• Divide the vegetables between two bowls, drizzling with the tahini dressing as you go. If liked, add grilled chicken, fish or halloumi kebabs, or falafel, to the bowls.
• If using, add the optional cherry tomatoes and cucumber then sprinkle with coriander leaf, ground cumin, paprika and sesame seeds.

GRILLED SUMMER VEGETABLES WITH TAHINI DRESSING

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.

MOROCCAN ROASTED VEG WITH TAHINI DRESSING

Steps:

• Heat oven to 200C/180C fan/gas 6. Spread the vegetables out on a baking tray. Drizzle over the oil and harissa, season and toss well. Roast for 30 mins or until cooked and beginning to caramelise.
• Mix together the tahini, lemon juice, yogurt and 1-2 tbsp water to make a dressing. Stir in half the mint.
• Sprinkle the veg with the remaining mint and serve with the dressing, couscous and warm pitta bread.