Tahini Roasted Vegetables Recipes

ROASTED VEGETABLES WITH TAHINI SAUCE

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 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.

ROASTED VEGETABLES WITH TAHINI SAUCE RECIPE

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.

CUMIN ROAST VEG WITH TAHINI DRESSING

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip all of the vegetables into a large roasting tin. Add the cumin seeds, oil and balsamic vinegar, then toss together. Roast for 45-50 mins until the veg is tender and starting to char.
• Meanwhile, mix the tahini and peanut butter with the lemon juice, coriander, garlic and about 4-5 tbsp water to make a dressing.
• When the veg is ready, leave to cool a little. Add the mint, coriander, lemon zest and chickpeas, then toss well.
• If you're following our Healthy Diet Plan, serve two portions now with the eggs, some dressing and half the spinach, then serve the remainder on another day without the eggs.

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.

TAHINI ROASTED VEGETABLES

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.

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.

ROAST CHICKEN AND VEGETABLES WITH TAHINI

Steps:

• Heat the oven to 425 degrees with a rack in the lower third of the oven. On a sheet pan, combine the chicken, ginger and 2 tablespoons of the chopped dill. Sprinkle about 1 tablespoon lime zest over the mixture, then toss with your hands to combine. Add the root vegetables, olive oil, 2 teaspoons salt and a few generous grinds of pepper. Toss to coat, then arrange in an even layer.
• Roast until the vegetables are soft and caramelized and the chicken is cooked through, 30 to 35 minutes. (Check the mixture halfway through cooking; if some vegetables are browning too quickly, give them a stir.) If you want the chicken more browned, run the pan under the broiler for a few minutes.
• Drizzle the tahini over the sheet pan and let sit, 2 to 3 minutes. Sprinkle with the remaining dill, as well as the red-pepper flakes and sesame seeds as desired. Cut one of the limes into wedges for squeezing over. (Refrigerate the other for another use.)

ROASTED MIXED VEGETABLES

Steps:

• Prepare the vegetables: Heat oven to 425 degrees. Add the vegetables to a rimmed sheet pan. Add 2 tablespoons oil, the salt, pepper and thyme (if using), and gently toss vegetables to coat. Use your hands to spread the vegetables out into one layer, spacing them evenly all over the pan.
• Transfer to the oven and roast until they are tender and browned, 30 to 40 minutes, stirring at least once during roasting for even cooking.
• While vegetables roast, you can make yogurt sauce if you like: In a small bowl, combine yogurt, garlic, oil, salt and pepper. Taste and adjust seasoning. Cover and place in the refrigerator until ready to use.
• Serve roasted vegetables with a dollop of garlic yogurt, if desired, and a drizzle of oil on top.