How To Make Lemon Roast Vegetables with Yogurt Tahini & Pomegranate
Salads are great for integrating your daily dose of healthy greens into your meals. Check out these salad recipes to throw together a salad that’s not only healthy, but also delicious as well!
Serves:
Ingredients
- 1 large zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper, to taste
- 1 cup Greek yogurt
- 2 tablespoons tahini
- 1 tablespoon honey
- 1/4 cup pomegranate seeds, for garnish
Instructions
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Preheat the oven to 425°F (220°C).
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In a large bowl, toss the zucchini, bell peppers, and red onion with olive oil, lemon juice, salt, and pepper.
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Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes, or until golden brown and tender.
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In a small bowl, whisk together the Greek yogurt, tahini, honey, and a pinch of salt.
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Serve the roasted vegetables with a dollop of yogurt tahini sauce and sprinkle with pomegranate seeds.
Nutrition
- Calories : 190kcal
- Total Fat : 12g
- Saturated Fat : 2g
- Cholesterol : 3mg
- Sodium : 74mg
- Total Carbohydrates : 18g
- Dietary Fiber : 4g
- Sugar : 12g
- Protein : 6g
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