Moroccan Roasted Veg With Tahini Dressing Recipes

SPICED ROASTED VEGETABLES WITH TAHINI DRESSING

Steps:

• Using the flat side of a knife, mash together the grated garlic and salt into a rough paste and scrape into a bowl.
• Add the tahini to the paste and stir to combine.
• Add the juice of 1 of the lemons and continue stirring: the mixture will be quite thick.
• Add 2 tbsp of the water and stir well to create a smooth, creamy texture.
• Taste the dressing and add more lemon juice to taste and/or more water to make a thinner consistency if liked.
• Stir in the cumin and paprika, then set the dressing aside until needed. Will keep 2-3 days in a covered container in the fridge.
• Pre-heat your oven to 220C/220 Fan /Gas 7
• Put the aubergines in a baking dish or tray and sprinkle with one third of the fennel, cumin & coriander seeds, one third of the dried chilli flakes. Season with salt and pepper then drizzle with one third of the olive oil. Mix together with your hands to ensure the aubergine is coated in spices and oil.
• Cook the aubergine until soft and brown (15-20 min)
• While the aubergine is cooking, repeat the spicing, seasoning and oiling process described above: in one tray put the carrots and one third of the remaining spices and oil, in another tray put the broccoli and onion plus the final third of spices and oil. Roast until just cooked and starting to char at the edges (10-12 min).
• Divide the vegetables between two bowls, drizzling with the tahini dressing as you go. If liked, add grilled chicken, fish or halloumi kebabs, or falafel, to the bowls.
• If using, add the optional cherry tomatoes and cucumber then sprinkle with coriander leaf, ground cumin, paprika and sesame seeds.

MOROCCAN ROASTED VEGETABLES

Steps:

• Combine all vegetables and garlic in a large bowl; combine spices and oil in a small bowl; mix together and spread dressed vegetables on 11x17" tray (I use a cookie sheet).
• Bake at 400F for 20 minutes.
• Remove from oven, stir well and bake for another 20 minutes.
• Serve warm Per 15 oz serving = 296cal, 8g pro, 9.5g fat, 49g carb, 10g fibre.

ROASTED VEGETABLES WITH TAHINI SAUCE

Steps:

• Preheat oven to 450 degrees F.
• Place chopped vegetables in a bowl with olive oil. Mix well and spread on parchment lined baking sheet. Sprinkle with sea salt and pepper.
• Roast vegetables for 15 minutes. Remove from oven and flip. Roast for an additional 15-20 minutes or until browned.
• While vegetables are roasting mix together tahini, lemon juice, garlic and water. Stir to combine completely. If too thick add more water.
• Toast pine nuts on stove top or in toaster oven until slightly browned. Watch carefully.
• When vegetables are done drizzle with tahini mix and top with pine nuts, za'atar and parsley.
• Store leftovers in fridge for up to 3 days.

MOROCCAN ROASTED VEG WITH TAHINI DRESSING

Steps:

• Heat oven to 200C/180C fan/gas 6. Spread the vegetables out on a baking tray. Drizzle over the oil and harissa, season and toss well. Roast for 30 mins or until cooked and beginning to caramelise.
• Mix together the tahini, lemon juice, yogurt and 1-2 tbsp water to make a dressing. Stir in half the mint.
• Sprinkle the veg with the remaining mint and serve with the dressing, couscous and warm pitta bread.