Mediterranean Vegetables With Tahini Dressing |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This colourful platter of vegetables with a spicy kick is perfect for an informal dinner party. Ingredients:
1 eggplant |
1 red pepper, seeds removed and cut into strips |
1 yellow pepper, seeds removed and cut into strips |
3 zucchini, cut into rounds |
1 red onion, cut into half moons |
6 tomatoes, peeled and quartered |
4 tablespoons olive oil |
1 tablespoon balsamic vinegar |
2 teaspoons harissa (or other hot condiment, such as west indian hot sauce) |
10 tablespoons plain yogurt |
10 tablespoons tahini |
2 lemons, juice only |
4 tablespoons water |
4 tablespoons extra virgin olive oil |
4 garlic cloves, crushed |
salt and pepper |
cilantro, chopped |
Directions:
1. For the vegetables: preheat oven to 375°F
2. Put the eggplant, peppers, zucchini, red onion and tomatoes into a large roasting pan in a single layer.
3. Mix the oil, vinegar, cumin and harissa together. Pour over the vegetables and season well with salt and pepper.
4. Stir the vegetables round to make sure they are all coated. Roast for 40 minutes or or until the vegetables are tender and slightly charred.
5. For the dressing: beat the yogurt into the tahini using a fork and add the lemon juice, water, olive oil and garlic. Taste and season with salt and pepper - it needs quite a lot of salt. You may also want to add a little more water or olive oil to thin the mixture.
6. Once cooked, arrange the vegetables on a large platter. Leave at room temperature if you are serving within a couple of hours, or refrigerate and bring to room temperature before serving. Drizzle with the dressing, scatter with fresh cilantro and serve.
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