RECIPE

Roasted vegetables with tahini dressing - 3 ways

Roasted vegetables are very versatile and you can change the ingredients according to what you have to hand.  These recipes are for quite large quantities to feed a family of four as a substantial side dish with meat or fish but you can make into a meal by serving with hummus, chickpeas, feta or halloumi.  You can add fresh herbs such as mint and oregano at the end and drizzle with tahini dressing if you wish to add flavour. You can also stir into a salad with lentils and dressing.

The vegetables should fit snugly, otherwise they will dry out and some of them will make their own sauce (mainly tomatoes, courgettes and peppers).  For crispy roast vegetables this is a different method, you have to space them out and cook at a high temperature.


Ingredients

Option One - beetroot, aubergine and carrot (serves 4)

Bunch of beetroot – about 4 medium size

1 large red onion, peeled

3 large carrots

1 small aubergine

Olive oil

Balsamic vinegar

1 dessert spoon dried thyme

½ tsp garlic salt

S&P

Option two - mushrooms, pepper and tomatoes (serves 2-4 as a side)

The lemon and tomato create a nice sauce with this dish to serve with meat or fish or toss in some chickpeas or mixed beans.

1 medium red onion, peeled and quartered

1 Pack of chestnut mushrooms halved or quartered depending on size

1 green pepper – deseeded and roughly chopped

1 red pepper – deseeded and roughly chopped

1 lemon quartered

2 garlic cloves, unpeeled and smashed

3 medium tomatoes, halved

Few sprigs of thyme and rosemary, picked and chopped or use a dessert spoon each of dried herbs

Olive oil

Apple cider vinegar (ACV)

S&P

Option three - carrots, squash and sweet potatoe  (serves 6 as a side)

1 medium red onion, peeled and quartered

1 medium squash, peeled, deseeded and cut into cubes

3 large carrots, peeled and chopped into 2 cm rounds

2 medium sweet potatoes, peeled and chopped into 2 cm cubes

Avocado oil or olive oil

3 cloves garlic

1 red chili deseeded and chopped/½ tsp cayenne pepper/1 tsp chili powder

2 tsp paprika

2 tsp ground cumin

1 tsp ground coriander

3 sprigs of rosemary or thyme

S&P

Tahini dressing

3 tbsp tahini

2 tbsp lemon juice

1tbsp olive oil or avocado

¼ tsp salt

Water to thin


Method

Method one

  1. Preheat oven to 190C/Gas 5.
  2. Chop beetroot into cubes and place in a large deep roasting tin (40 x 30 cm) with a little water and cook on hob for about 10 minutes to soften slightly.
  3. Meanwhile halve the onion and slice thickly. Peel and chop carrot into 2 cm chunks. Halve the aubergine, slice into 4 or 5 slices lengthwise and then chop width ways into cubes.
  4. Once the beetroot has cooked a little add all the other vegetables, sprinkle with olive oil, balsamic vinegar, garlic salt, thyme and season.
  5. Roast in a hot oven for 45-50 minutes until cooked and serve as desired.
  6. Serve as a side with fish or meat; stir some chickpeas in for the last 10 minutes and have as a main meal; crumble some feta over and serve with rocket and watercress; serve with grilled halloumi or smoked mackerel fillets.

Method two

  1. Preheat oven to 190C/Gas 5
  2. Prepare vegetables as directed and place in a medium Pyrex dish (20x20cm) or roasting tin.
  3. Sprinkle with olive oil, ACV, season with herbs and S&P and roast for 50 minutes.

Method three

  1. Preheat oven to 190C/Gas 5
  2. Prepare vegetables as directed and place in a large pyrex dish or roasting tin.
  3. Peel the garlic cloves, squash them and stir them into the veg.
  4. Mix the avocado or olive oil with the spices, pour over the vegetables and mix well to coat them evenly. Season with S&P, pop in the rosemary sprigs and roast for 50 minutes.
  5. Remove rosemary and garlic cloves and serve

Tahini dressing

Whisk the tahini with the lemon juice and ¼ tsp of salt. It will split initially but will come back together.  Add a tbsp. of olive oil and 2 tbsp of water and whisk until smooth.


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