How To Make Moroccan Roasted Veg with Tahini Dressing
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Serves:
Ingredients
- 2 zucchinis, sliced
- 1 eggplant, sliced
- 2 bell peppers, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- Salt and pepper to taste
- For the tahini dressing:
- 1/4 cup tahini paste
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 garlic clove, minced
- Salt to taste
Instructions
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Preheat the oven to 400°F (200°C).
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In a large bowl, toss the zucchinis, eggplant, bell peppers, and red onion with olive oil, cumin, paprika, coriander, salt, and pepper.
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Spread the vegetables onto a baking sheet and roast in the preheated oven for 30 minutes, or until they are tender and slightly charred.
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While the vegetables are roasting, prepare the tahini dressing by combining tahini paste, lemon juice, water, minced garlic, and salt in a small bowl. Whisk until smooth and creamy.
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Once the vegetables are done, remove them from the oven and let them cool slightly.
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Serve the roasted vegetables with a drizzle of tahini dressing.
Nutrition
- Calories : 189kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Sodium : 21mg
- Total Carbohydrates : 15g
- Dietary Fiber : 5g
- Sugar : 8g
- Protein : 3g
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