Description
A simple and flavorful dish featuring roasted seasonal vegetables served with a creamy tahini yogurt sauce.
Ingredients
Scale
- 1 lb mixed vegetables (e.g., broccoli, carrots, bell peppers, zucchini), cut into bite-sized pieces
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1/4 cup tahini
- 1/4 cup plain yogurt
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 2–3 tablespoons water, to thin
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the chopped vegetables with olive oil, salt, and pepper on a baking sheet.
- Spread the vegetables in a single layer.
- Roast for 20-30 minutes, or until tender and lightly browned, flipping halfway through.
- While the vegetables roast, prepare the sauce: whisk together tahini, yogurt, lemon juice, and minced garlic in a small bowl.
- Add water, one tablespoon at a time, until the sauce reaches your desired consistency.
- Serve the roasted vegetables warm, drizzled with the tahini yogurt sauce.
Notes
- Feel free to use any seasonal vegetables you have on hand.
- For a spicier sauce, add a pinch of red pepper flakes.
- You can add herbs like parsley or cilantro to the sauce for extra flavor.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 5mg
Keywords: roasted vegetables, tahini sauce, yogurt sauce, healthy side dish, vegetarian recipe, easy recipe