Description
A delicious and healthy vegan roasted vegetable salad drizzled with a creamy tahini dressing and a hint of lemon.
Ingredients
Scale
- 2 cups of mixed vegetables (bell peppers, zucchini, carrots)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 1 clove garlic, minced
- Water to thin the dressing
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Chop the mixed vegetables into bite-sized pieces.
- Toss the vegetables with olive oil, salt, and black pepper.
- Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender.
- In a bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and enough water to reach desired consistency.
- Once the vegetables are roasted, let them cool slightly.
- Combine the roasted vegetables in a large bowl and drizzle with tahini dressing.
- Toss gently to combine and garnish with fresh parsley.
Notes
- Feel free to use any seasonal vegetables you have on hand.
- Adjust the tahini dressing to your taste by adding more lemon juice or maple syrup.
- This salad can be served warm or cold.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg