Rotini And Vegetables With Tahini Sauce Food

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.

ROTINI AND VEGETABLES WITH TAHINI SAUCE

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.

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.

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.)

ROTINI AND VEGETABLES IN BUTTER SAUCE

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.