Description
Discover how this creamy drizzle transforms your favorite vegetables!
Ingredients
Scale
- 2 cups of mixed vegetables (bell peppers, zucchini, carrots)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup tahini
- 1/2 cup plain yogurt
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- Water as needed for consistency
Instructions
- Preheat the oven to 425°F (220°C).
- Chop the mixed vegetables into bite-sized pieces.
- Toss the vegetables with olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet in a single layer.
- Roast in the oven for 20-25 minutes, or until tender and slightly caramelized.
- While the vegetables are roasting, prepare the tahini yogurt sauce by mixing tahini, yogurt, lemon juice, minced garlic, and water until smooth.
- Once the vegetables are done, remove them from the oven and let them cool slightly.
- Drizzle the tahini yogurt sauce over the roasted veggies before serving.
Notes
- Feel free to use any seasonal vegetables you have on hand.
- Adjust the thickness of the tahini sauce by adding more or less water.
- This dish can be served warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Roasted Veggies with Tahini Yogurt Sauce