Best Tahini Roasted Vegetables Recipes

TAHINI ROASTED VEGETABLES

Tahini Roasted Vegetables image

Hearty vegetables are flavored with honey and tahini, then roasted for this side dish from our Test Kitchen. It's perfect for light and bold entrees alike.

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 medium eggplant, peeled
2 medium sweet red peppers
1 medium zucchini
1 medium onion
1 tablespoon olive oil
1 tablespoon tahini
2 teaspoons rice vinegar
2 teaspoons honey
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons minced fresh parsley

Steps:

Cut the eggplant, red peppers, zucchini and onion into 1-in. pieces. Place in a 15x10x1-in. baking pan coated with cooking spray. In a small bowl, combine the oil, tahini, vinegar, honey, salt and pepper. Drizzle over vegetables; toss to coat. , Bake, uncovered, at 450° for 25-30 minutes or until tender, stirring occasionally. Stir in parsley before serving.

Nutrition Facts : Calories 91 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 203mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

COUSCOUS WITH ROASTED VEGETABLES AND TAHINI SAUCE

Couscous With Roasted Vegetables and Tahini Sauce image

This is a fabulous vegetarian salad served at room temperature. I am constantly asked to either make it or to supply the recipe. I have posted a Recipe #123680 that goes with the salad separately.

Provided by Wendys Kitchen

Categories Grains

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

500 g sweet potatoes or 500 g kumara
2 red Spanish onions, peeled cut into wedges
1 red capsicum, cut into pieces
1 green capsicum, cut into pieces
2 zucchini, chopped
olive oil
400 g drained chickpeas
2 cups couscous, cooked
Paul Newman's Vinegar and Oil Dressing

Steps:

Place vegetables in roasting dish.
Drizzle with olive oil.
Roast 200°C for about 45 minutes.
Cool.
Combine chickpeas and couscous, stir in dressing to taste. Place on large serving platter.
Add remaining dressing to cooled vegetables, mix and spoon over couscous.
Serve at room temperature with tahini.

Nutrition Facts : Calories 402.8, Fat 1.4, SaturatedFat 0.2, Sodium 259.6, Carbohydrate 84.5, Fiber 10.3, Sugar 7.5, Protein 13.5

ROASTED VEGETABLES W/TAHINI SAUCE OVER ORZO

Roasted Vegetables W/Tahini Sauce over Orzo image

I concocted this for RSC #7. I love the earthiness of roasted/grilled vegetables; I think they taste best prepared this way. I wanted a sauce that was a bit different with a lot of flavor. And the kids wanted pasta. ;)

Provided by Elmotoo

Categories Beans

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 baby eggplants
2 bell peppers, any color
1 pint cherry tomatoes
2 tablespoons olive oil
1 cup cooked garbanzo beans (may use canned)
1 teaspoon kosher salt
1/2 cup tahini
1 cup vegetable stock
3 garlic cloves, minced
1 lemon, juice and zest of
1/4 teaspoon salt
0.5 (16 ounce) box orzo pasta, cooked according to package directions

Steps:

Quarter the eggplant & peppers, put into large bowl with tomatoes & coat w/olive oil. Either grill or roast in a 350F oven on a baking sheet until softened & charred. *Note: the tomatoes will not take as long. Start eggplant & peppers 1st.* This will take 10 - 15 minutes, depending on your oven or how hot your grill is. When they are done, sprinkle with kosher salt & place on a platter. Sprinkle with garbanzo beans.
Sauce: Whisk hot vegetable stock into tahini. Add garlic, lemon juice & zest, and salt.
Serve vegetables over orzo & top with sauce.

Nutrition Facts : Calories 610.9, Fat 23.5, SaturatedFat 3.3, Sodium 797.5, Carbohydrate 87, Fiber 18.6, Sugar 11.1, Protein 19.9