Roasted Vegetable Platter with Tahini Sauce

Ingredients

• •1 large eggplant, cubed
• •3 medium zucchini, sliced lengthwise
• •2 large bell peppers, quartered
• •8 oz cherry tomatoes
• •1 large red onion, cut into wedges
• •1/2 cup tahini
• •3 tablespoons lemon juice
• •3 cloves garlic, minced
• •1/4 cup olive oil
• •1 teaspoon cumin
• •to taste salt and pepper
• •1/4 cup fresh parsley, chopped

Directions

1. 1Preheat oven to 425°F (220°C). Toss eggplant, zucchini, bell peppers, tomatoes, and red onion with olive oil, cumin, salt, and pepper on baking sheets.
2. 2Roast vegetables for 30-35 minutes, stirring halfway through, until caramelized and tender.
3. 3While vegetables roast, whisk tahini with lemon juice, minced garlic, and 2-3 tablespoons of water until smooth and pourable.
4. 4Season tahini sauce with salt and pepper to taste.
5. 5Arrange roasted vegetables on a serving platter and drizzle generously with tahini sauce.
6. 6Garnish with fresh parsley and serve warm or at room temperature.

💡 Roast vegetables for a platter by density and remove each when done; eggplant, zucchini, and peppers rarely share the exact same ideal roasting time.

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