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 W/TAHINI SAUCE OVER ORZO
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
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
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.
TAHINI-GLAZED CARROTS
A little sweet from date syrup, creamy from tahini and very tangy from plenty of lemon juice, this roasted carrot dish - adapted from Adeena Sussman's cookbook "Sababa" - has charisma to spare. It's also extremely easy to make. While the carrots roast with olive oil and cumin, all you do is whisk together a simple glaze from pantry ingredients. If you don't have the date syrup on hand, maple syrup works just as well, making the dish slightly sweeter but no less compelling.
Provided by Melissa Clark
Categories dinner, easy, vegetables, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 425 degrees. Place carrots on a large rimmed baking sheet and toss with the oil, salt and cumin. Roast carrots for 15 minutes, then turn them and continue roasting until they are golden at the edges and tender, 12 to 15 minutes longer.
- While the carrots are roasting, make the tahini glaze: In a medium bowl, whisk together the oil, tahini, 3 tablespoons lemon juice, silan, cayenne, salt and 1 tablespoon water until smooth. Whisk in 1 to 2 more tablespoons water until you have a thick but pourable sauce. Taste and add more salt or lemon juice, or both, if you like.
- Transfer the carrots to a platter and drizzle with the tahini glaze, tossing the carrots to coat.
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