Tahini Roasted Vegetables

Name: Tahini Roasted Vegetables
Ingredients: 1 medium eggplant, peeled; 2 medium sweet red peppers; 1 medium zucchini; 1 medium onion; 1 tablespoon olive oil; 1 tablespoon tahini; 2 teaspoons rice vinegar; 2 teaspoons honey; 1/2 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons minced fresh parsley

11 ingredients

2 steps

Ingredients

1 medium eggplant, peeled
2 medium sweet red peppers
1 medium zucchini
1 medium onion
1 tablespoon olive oil
1 tablespoon tahini
2 teaspoons rice vinegar
2 teaspoons honey
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons minced fresh parsley

Directions

1

Cut the eggplant, red peppers, zucchini and onion into 1-in. pieces. Place in a 15x10x1-in. baking pan coated with cooking spray. In a small bowl, combine the oil, tahini, vinegar, honey, salt and pepper. Drizzle over vegetables; toss to coat.
2

Bake, uncovered, at 450° for 25-30 minutes or until tender, stirring occasionally. Stir in parsley before serving.