Baked vegetables with tahini sauce and roasted peppers
Author:
Cooking Together
Servings: 2
Cooking time: 50 min
Baked vegetables with tahini sauce and roasted peppers
Author:
Cooking Together
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!
