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–+ servings
Bowl of Roasted Veggie, Tahini Yogurt with carrots, cauliflower, chickpeas, and herbs.

Roasted Veggie with Tahini Yogurt

A simple and flavorful dish featuring roasted vegetables with a creamy tahini yogurt sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Course, Side Dish
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Vegetables
  • 1 lb Mixed vegetables (e.g., broccoli, carrots, bell peppers, zucchini) cut into bite-sized pieces
  • 2 tbsp Olive oil
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
For the Tahini Yogurt Sauce
  • 1/2 cup Greek yogurt
  • 1/4 cup Tahini
  • 2 tbsp Lemon juice
  • 1 clove Garlic minced
  • 2-3 tbsp Water to thin

Equipment

  • Baking sheet
  • Mixing bowl

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, toss the chopped vegetables with olive oil, salt, and pepper until evenly coated.
  3. Spread the vegetables in a single layer on the prepared baking sheet.
  4. Roast for 25-30 minutes, or until tender and slightly browned, flipping halfway through.
  5. While the vegetables are roasting, prepare the tahini yogurt sauce. In a small bowl, whisk together the Greek yogurt, tahini, lemon juice, and minced garlic.
  6. Gradually add water, one tablespoon at a time, until the sauce reaches your desired consistency.
  7. Serve the roasted vegetables warm, drizzled with the tahini yogurt sauce.

Notes

You can customize the vegetables based on what you have available. Other additions like chickpeas or tofu can also be roasted alongside the vegetables.

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