Tahini Roasted Vegetables |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Hearty vegetables are flavored with honey and tahini, then roasted for this side dish from our Test Kitchen. It's perfect for light and bold entrees alike. Ingredients:
1 medium eggplant, peeled |
2 medium sweet red peppers |
1 medium zucchini |
1 medium onion |
1 tablespoon olive oil |
1 tablespoon tahini |
2 teaspoons rice vinegar |
2 teaspoons honey |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons minced fresh parsley |
Directions:
1. Cut the eggplant, red peppers, zucchini and onion into 1-in. pieces. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. In a small bowl, combine the oil, tahini, vinegar, honey, salt and pepper. Drizzle over vegetables; toss to coat.
2. Bake, uncovered, at 450° for 25-30 minutes or until tender, stirring occasionally. Stir in parsley before serving. Yield: 6 servings.
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