What2Eat
Roasted Vegetables With Tahini Sauce Recipe
GreekSide DishVegetarian

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🇮🇳

Calories
690kcal
Estimated Cost
₹350-500
Carbs91g
Protein45g
Fats16g
Servings Scaler
4

Instructions

8 steps
  1. 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. 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. 3

    You can cover and cook it for few minutes

  4. 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. 5

    Then turn off the heat

  6. 6

    Serve it on a plateIn a separate bowl, add all the dressing ingredients and mix well

  7. 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. 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)

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