Roasted Vegetable Plate Recipe

Preheat Oven

Preheat your oven to 425°F (220°C).

Prepare Vegetables

Wash and chop the carrots, bell peppers, zucchini, and red onion into bite-sized pieces.

Season Vegetables

In a large bowl, combine the chopped vegetables, olive oil, salt, and black pepper. Toss until the vegetables are evenly coated.

Roast Vegetables

Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

Mix Tahini Sauce

In a small bowl, whisk together the tahini, minced garlic, lemon juice, water, salt, and cumin until smooth and creamy. Adjust the consistency with more water if needed.

Plate the Dish

Once the vegetables are roasted, remove them from the oven and let cool for a few minutes. Serve the roasted vegetables on a plate drizzled with tahini sauce.

Garnish

Optionally, garnish with fresh herbs like parsley or cilantro before serving.