afoona
Oven-Roasted Vegetables with Tahini and Herbs
vegetables

Oven-Roasted Vegetables with Tahini and Herbs

Oven-roasted vegetables with tahini sauce — simple, rich and exciting. Eggplant, peppers and zucchini get deep flavor from roasting and pair with mellow tahini and lemon. Suits any meal.

⏱ 45 min🍽 4 servings 🌍 Israeli👩‍🍳 Afoona🧩 3 parts

👨‍🍳 Method

For the Roasted Vegetables

  1. 1
    Preheat the oven to 220°C (430°F).
    ⚙ Preheating the OvenOven
    💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
  2. 2
    In a bowl, toss the vegetables, zucchini, pepper and orange pepper with the olive oil, cumin, smoked paprika and salt.
    Bowl
  3. 3
    Spread on a baking sheet lined with parchment paper in a single layer, without crowding.
    Baking pan
  4. 4
    Roast the vegetables, zucchini, pepper and orange pepper in a hot oven (220°C / 430°F) 25–30 minutes, until the vegetables are tender and the corners are charred.
    ⚙ Oven roastingOvenBaking pan
    💡Give it room in the pan: crowded vegetables steam instead of browning.

To assemble

  1. 5
    Mix the tahini, lemon juice and garlic.
  2. 6
    Gradually add cold water while stirring, until the sauce is smooth, pale and pourable.
    💡When you add the first water, the tahini thickens and looks like dough: that's fine. Keep adding water and stirring, and it loosens into a smooth sauce.
  3. 7
    Arrange the vegetables on a serving plate, drizzle the tahini sauce over them and sprinkle the cilantro and pomegranate seeds on top.
    Plate
292calories
7 gprotein
12 gcarbs
21 gfat
● protein 10%● carbs 18%● fat 71%

Per serving (399 g), of 4 servings

For the Roasted Vegetables · To assemble ·

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⚖ About the ingredients

🔧 Tools needed (4) · 🍳 One cooking vessel

  • Oven · 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
  • Baking pan · Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
  • Bowl · Also works: Pot (None)
  • Plate · Also works: Serving platter (None)

By the steps, as the recipe is built now: another version or addition can change the list.

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