Roasted Vegetables With Tahini Sauce Recipe
A vegetarian Greek recipe with large carrot (gajjar) - cut into long stripes, green zucchini - cut into stripes, brinjal (baingan / eggplant) - cut into wedges. Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
We begin making the Roasted Vegetables With Tahini Sauce by heating a large skillet with olive oil, roast the carrot and zucchini first till it soft
large carrot (gajjar) - cut into long stripes(1)green zucchini - cut into stripes(1)extra virgin olive oil(1 teaspoon)tablespoons tahini(3)walnuts - roasted (optional)(1/4 cup) - 2
Then add the broccoli and bell peppers and roast them along with the rest till it is cooked
large carrot (gajjar) - cut into long stripes(1)broccoli - cut into florets(1/4 cup)red bell pepper (capsicum) - cut into stripes(1) - 3
You can cover and cook it for few minutes
- 4
Then finally add the onion and little salt and toss it over for few minutes till the onion is sautéed for few seconds
onion - quartered and petals removed(1)salt - to taste - 5
Then turn off the heat
- 6
Serve it on a plateIn a separate bowl, add all the dressing ingredients and mix well
- 7
Drizzle this dressing over the top of the vegetables and sprinkle some more Za’atar and parsley
sprig parsley leaves - finely chopped(2) - 8
Serve the Roasted Vegetables With Tahini Sauce Recipe along with a Vegan Moussaka to enjoy your meal
large carrot (gajjar) - cut into long stripes(1)tablespoons tahini(3)walnuts - roasted (optional)(1/4 cup)
Nutrition Facts
Per serving
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Roasted Vegetables With Tahini Sauce Recipe
A vegetarian Greek recipe with large carrot (gajjar) - cut into long stripes, green zucchini - cut into stripes, brinjal (baingan / eggplant) - cut into wedges. Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
8 steps- 1
We begin making the Roasted Vegetables With Tahini Sauce by heating a large skillet with olive oil, roast the carrot and zucchini first till it soft
large carrot (gajjar) - cut into long stripes(1)green zucchini - cut into stripes(1)extra virgin olive oil(1 teaspoon)tablespoons tahini(3)walnuts - roasted (optional)(1/4 cup) - 2
Then add the broccoli and bell peppers and roast them along with the rest till it is cooked
large carrot (gajjar) - cut into long stripes(1)broccoli - cut into florets(1/4 cup)red bell pepper (capsicum) - cut into stripes(1) - 3
You can cover and cook it for few minutes
- 4
Then finally add the onion and little salt and toss it over for few minutes till the onion is sautéed for few seconds
onion - quartered and petals removed(1)salt - to taste - 5
Then turn off the heat
- 6
Serve it on a plateIn a separate bowl, add all the dressing ingredients and mix well
- 7
Drizzle this dressing over the top of the vegetables and sprinkle some more Za’atar and parsley
sprig parsley leaves - finely chopped(2) - 8
Serve the Roasted Vegetables With Tahini Sauce Recipe along with a Vegan Moussaka to enjoy your meal
large carrot (gajjar) - cut into long stripes(1)tablespoons tahini(3)walnuts - roasted (optional)(1/4 cup)
About this recipe
A vegetarian Greek recipe with large carrot (gajjar) - cut into long stripes, green zucchini - cut into stripes, brinjal (baingan / eggplant) - cut into wedges. Ready in 50 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
