Baked vegetables with tahini sauce and roasted peppers


Servings: 2
Cooking time: 50 min

Baked vegetables with tahini sauce and roasted peppers

Ingredients


zucchini 200 g
mushrooms 200 g
cauliflower florets 200 g
peeled yams 200 g
red onion 80 g
garlic 1 clove
zest of one lemon
olive oil 60 ml
salt to taste
black and red pepper to taste
Italian herbs to taste
SOUCE:
tahini paste 40 g
sweet pepper 300 g
garlic 1 clove
lemon juice 30 ml
sour cream 60 g
salt to taste
sugar to taste
black pepper to taste

Instructions


Step 1

Combine crushed garlic, lemon zest, oil, salt, black and red pepper, Italian herbs, and stir to combine.

Step 2

Coarsely chop the yams and zucchini and place on a baking tray. Add onions cut into 4 pieces, cauliflower and mushrooms. Pour oil with spices and mix. Put the peppers next to each other and brush with oil.

Step 3

Bake vegetables with mushrooms at 200 degrees Celsius for 30-40 minutes.

Step 4

For the sauce, combine chopped garlic, peeled roasted peppers, lemon juice, tahini, sour cream, salt, sugar and black pepper. Stir until smooth.

Step 5

Serve vegetables on a bed of sauce. Enjoy!


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