Mediterranean Vegetables With Tahini Dressing

Name: Mediterranean Vegetables With Tahini Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
For the vegetables: preheat oven to 375F
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.
4
Pour over the vegetables and season well with salt and pepper.
5
Stir the vegetables round to make sure they are all coated.
6
Roast for 40 minutes or or until the vegetables are tender and slightly charred.
7
For the dressing: beat the yogurt into the tahini using a fork and add the lemon juice, water, olive oil and garlic.
8
Taste and season with salt and pepper - it needs quite a lot of salt.
9
You may also want to add a little more water or olive oil to thin the mixture.
10
Once cooked, arrange the vegetables on a large platter.
11
Leave at room temperature if you are serving within a couple of hours, or refrigerate and bring to room temperature before serving.
12
Drizzle with the dressing, scatter with fresh cilantro and serve.

523

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Mediterranean Vegetables With Tahini Dressing falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!