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Roasted vegetables with tahini dressing



½ butternut squash
1 small broccoli
1 small cauliflower
1 red onion
4 carrots
1 sweet potato
Olive oil
Salt and black pepper to taste
Dried mixed herbs

For the dressing
50ml tahini
50ml water
50ml fresh lemon juice
½ garlic clove
Salt to taste


Preheat the oven at 200C. Chop the vegetables and put them into a bowl. Drizzle them with olive oil and sprinkle with salt, pepper and dried mix herbs. Toss the vegetables until they are coated. Place the vegetables on a prepared baking tray and roast for 35-40 minutes, turning them every 10 minutes until they are golden and evenly cooked through. Let them cool down for a couple of minutes and place them on a serving tray.

To make the tahini dressing, add all ingredients into a food processor and blend until smooth. To serve, drizzle the dressing on the roasted vegetables, and sprinkle with some sesame seeds.

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