Please enter the email you’re using for this account.
A colorful platter of winter vegetables, roasted to perfection, to warm your body and soul- dressed perfectly with a warm green tahini dressing!
1 cup thick-cubed Gefen Organic Beets (precooked)
1 cup washed button mushrooms
1 cup of 2-inch slices of zucchini
1 cup thick-chunked red onion
1 and 1/2 cups thick-cubed butternut squash (peeled)
2 parsnips, peeled and sliced to 2-inch pieces
2 carrots, peeled and sliced to 2-inch pieces
1 cup thick-cubed baby eggplant
4 tablespoons Gefen Extra Virgin Olive Oil, divided
2 teaspoons garlic powder
2 teaspoon Pereg Everything Bagel Seasoning
salt, to taste
pepper, to taste
handful of fresh checked parsley and cilantro
2 cloves garlic or 2 cubes Gefen Frozen Garlic
1/2 cup Haddar Tahini
1/4 cup fresh lemon juice
1/2 teaspoon Himalayan sea salt
1/2 cup cold water
Preheat oven to 425 degrees Fahrenheit and pour two tablespoons extra virgin olive oil on two large baking pans. Heat up oil for five minutes (careful to do this far from the heating element).
Place the prepared vegetables on trays according to the list above. Separately, combine the remaining two tablespoons olive oil and seasonings. Pour half over each tray.
Roast tray one for 15 minutes and tray two for 20 minutes.
While vegetables are roasting, place dressing ingredients in a food processor. Process until combined.
Layer vegetables on an open platter and pour green tahini dressing on top.
How Would You
Rate this recipe?
Please log in to rate
I’d love to serve this at our Chanukah party- can you post directions for the delicious roasted veggies? They look done to perfection, not mushy or undercooked.
Oh you did! Disregard!!!!