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Recipe by Marla Rottenstreich

Roasted Veggie Platter with Green Tahini Dressing

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A colorful platter of winter vegetables, roasted to perfection, to warm your body and soul- dressed perfectly with a warm green tahini dressing!

Ingredients

Tray 1

  • 1 cup thick-cubed Gefen Organic Beets (precooked)

  • 1 cup washed button mushrooms

  • 1 cup of 2-inch slices of zucchini

  • 1 cup thick-chunked red onion

Tray 2

  • 1 and 1/2 cups thick-cubed butternut squash (peeled)

  • 2 parsnips, peeled and sliced to 2-inch pieces

  • 2 carrots, peeled and sliced to 2-inch pieces

  • 1 cup thick-cubed baby eggplant

Seasoning for the Roasted Vegetables

  • salt, to taste

  • pepper, to taste

Green Tahini Dressing

  • 1/2 teaspoon Himalayan sea salt

  • 1/2 cup cold water

Directions

1.

Preheat oven to 425 degrees Fahrenheit and pour two tablespoons extra virgin olive oil on two large baking pans. Heat up oil for five minutes (careful to do this far from the heating element).

2.

Place the prepared vegetables on trays according to the list above. Separately, combine the remaining two tablespoons olive oil and seasonings. Pour half over each tray.

3.

Roast tray one for 15 minutes and tray two for 20 minutes.

4.

While vegetables are roasting, place dressing ingredients in a food processor. Process until combined.

5.

Layer vegetables on an open platter and pour green tahini dressing on top.

Roasted Veggie Platter with Green Tahini Dressing

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ms
ms
6 months ago

I’d love to serve this at our Chanukah party- can you post directions for the delicious roasted veggies? They look done to perfection, not mushy or undercooked.

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ms
ms
Reply to  ms
6 months ago

Oh you did! Disregard!!!!