Roasted Summer Veggies with Tahini Drizzle
Fresh summer vegetables are tossed with olive oil and herbs, then roasted until tender and lightly caramelized. This simple, flavorful side dish highlights the natural sweetness of zucchini, yellow squash, eggplant, sweet peppers, and onions while bringing the best of the season to your table. And for the perfect finishing touch, a tahini drizzle adds balance with creamy flavor, plus healthy fats and a little protein to help support fullness and improve absorption of key nutrients.
SERVES: 6 PREP TIME: 10 minutes COOK TIME: 35 minutes
Rich and Savory
Roasting brings out natural sweetness and savory depth of flavors, satisfying what our bodies crave.
Ingredients
Summer Roasted Vegetables
2 cups each of zucchini, yellow squash, bell pepper, eggplant, etc. washed, unpeeled and cut into 1 inch pieces
1 cup red or yellow onion, trimmed and cut into 1 inch pieces
2 Tablespoons olive or avocado oil
Herbs, salt and pepper to taste
Fresh chopped parsley to garnish (optional)
Tahini Drizzle
1 teaspoon minced garlic
2 Tablespoons apple cider vinegar
1/3 cup tahini
1/3 cup warm water
1/2 tsp. salt, 1/4 tsp. black pepper
Instructions
Prep vegetables: Wash and cut the vegetables into roughly the same size and shape and place them in a large bowl. Drizzle with oil and season with herbs, salt and pepper and mix thoroughly.
Prepare to roast: Preheat the over to 400F. Spray 2 rimmed baking sheets with non-stick spray and divide the vegetables between the pans making sure that the vegetables are in a single layer.
Roast: Roast the vegetables for 30-40 minutes, stirring and switching pans halfway through cooking.
Make the drizzle: Combine the garlic, apple cider vinegar and tahini. Slowly stir in warm water to make a creamy sauce. Season with salt and pepper.
Serve: Serve the warm vegetables with a generous amount of tahini drizzle. Sprinkle with fresh chopped parsley.
To make ahead: Vegetables can be peeled and chopped 1 day in advance. Store in an airtight container in the refrigerator.
To reheat: Reheat the vegetables in a skillet over low heat, in a 350˚F oven or air fryer until warm and crispy. Top with the drizzle.