Have you ever been a victim of abundance? There’s just too much going on at one time! Rewind back to January when everywhere you turned, there were oranges, tangelos and grapefruits popping up in recipes. Apparently, folks were gifted galore with fruit baskets. No one sent a vegetable cornucopia to us via U.S. Postal Service, but somehow we ended up with a gorgeous selection of fresh veggies and an immense salad craving. Where to begin! If you’ve poked around this site a bit, you’ll notice that we love roasting our vegetables. It’s fast. It’s easy. It’s tasty. And there are so many ways to spruce them up. This is a salad for the salad lover–full of flavor, packed with a multitude of veggies and perfect straight out of the oven or room temp.
We made one mistake with this recipe and that was not doubling the marinade for the vegetables. It was that good. And of course, when you don’t have something, that’s when you want it the most. It would have been great to drizzle over the salad for extra lovin’, and then we envisioned it as a sandwich spread, tossed over fat noodles, drizzled over grilled chicken…the list goes on. Note to self: Always make double! We think you’ll agree.
Sweet Tahini Roasted Vegetable Salad– Serves 8
2 orange peppers, sliced
2 tomatoes, deseeded and chopped
2 cups baby carrots
3 Italian eggplants, chopped
3 zucchini, chopped
1 large sweet potato, chopped
1 red onion, sliced
4 tablespoons olive oil
4 tablespoons rice wine vinegar
3 tablespoons tahini
1 tablespoon mustard
1 1/2 tablespoons honey
Juice of 1/2 lemon
1 tablespoon cayenne powder
4 cloves garlic, minced
1/4 cup parsley, minced
1. Place all veggies in an extra large bowl.
2. Whisk remaining ingredients, except parsley. Salt to taste.
3. Pour dressing over veggies and toss to fully coat everything.
4. Bake in a preheated oven at 400 degrees for 25-30 minutes or until veggies are soft. Toss with parsley.
5. Serve over lettuce. Sprinkle with a little extra olive oil, fresh lemon juice and salt if desired.
Click HERE for printable recipe.
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