Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Source: Better Homes and Gardens

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Credit: Carson Downing

Recipe Summary test

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

Roasted Veggie Mix:
Tahini Sauce:
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; fat 21g; saturated fat 3g; carbohydrates 62g; mono fat 9g; poly fat 7g; insoluble fiber 13g; sugars 11g; protein 14g; vitamin a 1474IU; vitamin c 88.3mg; thiamin 0.5mg; riboflavin 0.2mg; niacin equivalents 2.9mg; vitamin b6 0.5mg; folate 119.5mcg; sodium 505mg; potassium 833mg; calcium 162mg; iron 5.3mg.
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