Israeli Roasted Vegetable Medley with Tahini Dressing

Ingredients

• 1 large Sweet potato
• 2 medium Zucchini
• 1 medium Eggplant
• 2 medium Bell peppers
• 1 medium Red onion
• 3 tablespoons Olive oil
• 0.75 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Tahini
• 2 tablespoons Lemon juice
• 1 clove Garlic
• 2-4 tablespoons Water

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2On a cutting board, carefully cut the 1 large sweet potato, 2 medium zucchini, 1 medium eggplant, 2 medium bell peppers, and 1 medium red onion into roughly 1-inch (2.5 cm) bite-sized pieces. Mince the 1 clove of garlic very finely.
3. 3Transfer all the cut vegetables to a large mixing bowl. Add the 3 tablespoons of olive oil, 0.75 teaspoon of salt, and 0.5 teaspoon of black pepper to the bowl, then toss everything together until the vegetables are evenly coated.
4. 4Spread the seasoned vegetables in a single layer on a large baking sheet, ensuring they are not crowded. Place the baking sheet into the preheated 400°F (200°C) oven and roast for 30-35 minutes, flipping the vegetables halfway through, until they are tender when pierced with a fork and show slight browning on the edges.
5. 5While the vegetables are roasting, in a small bowl, combine the 0.25 cup of tahini, 2 tablespoons of lemon juice, the minced 1 clove of garlic, and 2 tablespoons of water. Whisk vigorously until the dressing is smooth and creamy; if it is too thick, gradually add up to 2 more tablespoons of water, one tablespoon at a time, until it reaches your desired pourable consistency.
6. 6Once roasted, remove the vegetables from the oven. Drizzle the prepared tahini dressing generously over the warm roasted vegetables and serve immediately.

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