The unbeatable combination of Tahini and honey produces yet again an array of deep flavoured vegetables roasted in the oven to perfection.
Ingredients:
2 medium sweet red peppers
2 medium zucchini
2 medium onions
2 medium zucchini
2 medium onions
1 sweet potato
2 tabs. olive oil
3 tabs. tahini
3 tsp. rice wine vinegar or balsamic vinegar
3 tsp. honey
¾ tsp. salt
¼ tsp. pepper
2 tbsp. chopped fresh parsley
2 tabs. olive oil
3 tabs. tahini
3 tsp. rice wine vinegar or balsamic vinegar
3 tsp. honey
¾ tsp. salt
¼ tsp. pepper
2 tbsp. chopped fresh parsley
Preparation:
- Cut the red peppers, zucchini, onion s and sweet potato into 1” or 2 * 2 cm. pieces. Place in a baking pan that can hold them in one layer, coated with non stick 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°; 220° C for 25-30 minutes or until tender, stirring occasionally. Stir in parsley before serving.
Use balsamic vinegar in place of rice wine vinegar. If you don't have fresh parsley, use 3/4 tablespoon dried parsley.
