Roasted vegetables with tahini dressing

So a few months ago I posted a recipe from Nadine Abensur's beautiful vegetarian cookbook 'Enjoy'.

The night after I still had a fair bit of tahini sauce and eggplant filling left - so I decided so stuff some tomatoes and use the sauce as a dressing for some roasted vegies.

Shopping trolley:

For the yogurt tahini sauce:
180g Greek yogurt
4 tablespoons pale tahini paste
6 tablespoons cold water
a small handful of parsley, finely chopped
1 garlic clove, finely chopped
4 roasted cherry tomatoes, squeezed out of their skins

For the filling:
340g very fresh ricotta cheese, drained of any excess liquid and patted dry on kitchen paper
1/4 small red onion, very finely chopped
a good handful of parsley (about 40g), finely chopped
a small handful of basil leaves, rolled up and sliced into fine ribbons
1 teaspoon wholegrain mustard
100g green olives (rinsed under cold water uf very salty), finely chopped
juice of 1/2 lime
30g pistacchio nuts, roasted in a warm oven for 8 minutes, then skins rubbed off in a tea towel
2 tablespoons extra virgin olive oil
2 garlic cloves, very finely chopped

For the roasted vegetables:
Grey pumpkin - sliced length ways
4 Mushrooms - with the stalks removed
Tin of chickpeas
Fresh beetroot - halved and halved again
Sweet potato - sliced
1 large carrot - sliced lengthways
Garlic bunches
2 tomatoes - slice the tomato 3/4 toward the top to create a lid. Hollow out the base.
Cup of spinach
Fresh herbs - sage, parsley, basil, rosemary, oregano, chives, thyme
Red wine vinegar
Balsamic Vinegar

Okay so it's a bit complicated because I didn't want all the vegetables to taste the same. This recipe requires a few different sized baking trays. One tray for the beetroot, one for the mushrooms and one for the sweet potato, pumpkin, garlic, chickpeas and carrot.


Preparation.
Preheat oven to 200 degrees.

Fill the de-seeded halved tomatoes with the ricotta mix and set aside.

Coat the beetroot with olive oil, balsamic vinegar and salt and pepper. Roast in a small baking tray secured with alfoil on the highest shelf. Beetroot takes about 20 minutes more than other vegies (depending on size) so make sure you put them in advance of the other vegies.

Coat the remaining vegetables (sweet potato, pumpkin and carrot) with olive oil and sprinkle with sage, rosemary, parsley and chives. Place garlic bulbs in corners of tray. Roast on the middle shelf.

Coat the mushrooms in red wine vinegar, minced garlic and olive oil. Sprinkle oregano over the mushrooms. Roast in a small baking tray on the lowest shelf.



Roast until all are tender - around 1 and a 1/2 hours in total. At about 1 hour add the chickpeas and stuffed tomatoes with the pumpkin tray and roast for the remaining 1/2 hour.

Remove the chickpea pumpkin mix and stir in basil and spinach.

Layer all vegies on serving plates with garlic on top. Spoon tahini mix on the side.


Enjoy.

Yummy. I really love the roasted garlic and chickpeas and the way the fresh basil and spinach leaves break up the starch vegetables.


God does the tahini dressing rock.