Roasted Vegetables & Balsamic Tahini Sauce

These roasted vegetables (Foodbod inspired) have been a huge hit yesterday evening! We finished them in a flash and even the “I prefer not to eat veg” Viking was happily munching his meal. 🙂
It takes a bit of time, but they are very easy to make, and the fresh herbs give them a summer touch…!
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INGREDIENTS:
1 eggplant
2 zucchini
4 small red tomatoes
1 onion
Marinade:
4tbsp olive oil, 1 minced garlic clove, fresh herbs finely chopped (I used thyme, basil, oregano), 1 tbsp balsamic vinegar, 1 tsp paprika
Tahini sauce:
110 g tahini
80 ml water
Juice 1 lime
1 tbsp balsamic vinegar
1 minced shallot
salt to taste

Thinly slice the red onion. Cut the rest of the vegetables into small cubes and place everything in a large pyrex pan.
Combine marinade ingredients and pour onto vegetables. Stir vegetables to coat in marinade and let sit for 1 hour.
Preheat oven to 200°C, place vegetables and bake for 35-40 minutes, stirring from time to time.
Serve with tahini sauce.
In a medium bowl, whisk together the tahini, lime juice, shallot and balsamic vinegar; season with salt. Slowly stir in water. Mix well.

Yesterday I also prepared a sourdough bread with pumpkin, sunflower and sesame seeds.
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3 thoughts on “Roasted Vegetables & Balsamic Tahini Sauce

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