Lemon Tahini Roasted Vegetable Skillet

• 1 large zucchini, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 cup cherry tomatoes
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup tahini
• 2 tablespoons fresh lemon juice
• 1 clove garlic, minced
• 2 tablespoons water
• 2 tablespoons chopped fresh parsley
• Zest of 1 lemon

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss zucchini, bell peppers, cherry tomatoes, red onion, olive oil, oregano, salt, and pepper in a large bowl.
3. 3 Spread vegetables in a single layer in a large skillet or baking sheet.
4. 4 Roast for 25-30 minutes, stirring once halfway through.
5. 5 Whisk tahini, lemon juice, garlic, water, and a pinch of salt in a small bowl until smooth.
6. 6 Remove skillet from oven and drizzle with tahini sauce.
7. 7 Garnish with parsley and lemon zest.
8. 8 Serve straight from the skillet.

Equipment

• Large skillet or baking sheet
• Baking sheet

Variations

• Add chickpeas for a protein boost.
• Substitute kale for some of the zucchini.

Substitutions

• Use almond butter in place of tahini for a nutty twist.

Pairings

• A glass of crisp Sauvignon Blanc.
• A side of quinoa or couscous.

Nutrition

Tips

• For extra flavor, add a sprinkle of feta cheese before serving.
• Customize with your favorite veggies!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.

Freezing: Freezes well for up to 2 months. Thaw in the fridge and reheat gently to preserve texture.

Serving Suggestions

• Serve with warm pita bread.
• Pair with a simple green salad.

FAQ