Kevin Curry uses tahini when he wants bold umami taste in a small dose. We recommend making a double batch of the sauce to jazz up next week's meals and snacks.

Kevin Curry
Source: Better Homes and Gardens

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Credit: Carson Downing

Recipe Summary

hands-on:
20 mins
total:
1 hr 15 mins
Servings:
5
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Ingredients

Roasted Veggie Mix:
Tahini Sauce:
Ingredient Checklist
Garnish:

Directions

Instructions Checklist
  • Preheat oven to 425°F. In a large bowl toss eggplant, zucchini, squash, bell pepper, and onion with 2 Tablespoons olive oil, the oregano, and a pinch of sea salt and black pepper. Spread in a rimmed baking sheet lined with parchment. Roast 25 to 30 minutes or until veggies are crisp-tender. Let cool.

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  • For tahini sauce: Mix tahini, mint, lemon juice, garlic, cumin, and 1/2 cup water. (If you want it to be thinner, add an additional tablespoon of water.) Season to taste with salt and pepper.

  • In a large bowl mix roasted veggies with farro and chickpeas. Drizzle each serving with tahini sauce, garnish with parsley or mint, and serve with lemon wedges. Serves 5.

Nutrition Facts

460 calories; total fat 21g; saturated fat 3g; polyunsaturated fat 7g; monounsaturated fat 9g; cholesterol 0mg; sodium 505mg; potassium 833mg; carbohydrates 62g; fiber 13g; sugar 11g; protein 14g; trans fatty acid 0g; vitamin a 1474IU; vitamin c 88mg; thiamin 1mg; riboflavin 0mg; niacin equivalents 3mg; vitamin b6 1mg; folate 120mcg; vitamin b12 0mcg; calcium 162mg; iron 5mg.
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Reviews

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