Roasted Vegetables with Creamy Tahini Yogurt Dressing

Name: Roasted Vegetables with Creamy Tahini Yogurt Dressing
Cook time: 42 min
Total time: 42 min
Yield: 4 servings
Ingredients: 600g Mixed Vegetables, zucchini, bell peppers, carrots, etc.; 2 tbsp Olive Oil, for roasting; 1 tsp Salt, to taste; 1/2 tsp Pepper (Black), to taste; 3 tbsp Tahini, for dressing; 120ml Yogurt, plain, for dressing; 1 clove of Garlic, minced, for dressing; 15ml Lemon Juice, for dressing

This vibrant sheet-pan dish celebrates a medley of caramelized mixed vegetables roasted until tender and slightly charred, then served with a silky, tangy tahini-yogurt dressing. Bright lemon and garlic in the dressing cut through the richness, making it a perfect side or light main that's both comforting and fresh. Simple techniques and pantry staples yield an elegant, crowd-pleasing result.

This vibrant sheet-pan dish celebrates a medley of caramelized mixed vegetables roasted until tender and slightly charred, then se... Show more

By Ahmad Noori · Original recipe

Health Grade

A · Excellent

Time

40 min

Price

0,76 €

Calories

221 kcal

vegetarian

low calorie

nutritious

gluten free

Method

Preheat the oven

Set the oven to 425° F. While it heats, wash the mixed vegetables, trim away any soft ends, and cut them into bite-size pieces so they roast evenly.

Season the vegetables

Toss the vegetables with olive oil, salt, and black pepper until every piece is lightly coated. Spread them out on a sheet pan in a single layer so the edges can brown instead of steaming.

Roast and whisk

Roast for 15 minutes, then toss the vegetables and roast for 10 minutes more, until they are tender and nicely caramelized. While they roast, whisk tahini, plain yogurt, garlic, and lemon juice together in a bowl until the dressing is smooth and creamy.

Serve

Spoon the roasted vegetables onto a platter or plates, then drizzle the tahini yogurt dressing over the top. Serve warm right away for the best texture and flavor.