Mediterranean Vegetables With Tahini Dressing

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 eggplant
• 1 red pepper, seeds removed and cut into strips
• 1 yellow pepper, seeds removed and cut into strips
• 3 zucchini, cut into rounds
• 1 red onion, cut into half moons
• 6 tomatoes, peeled and quartered
• 4 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 2 teaspoons harissa (or other hot condiment, such as west indian hot sauce)
• 10 tablespoons plain yogurt
• 10 tablespoons tahini
• 2 lemons, juice only
• 4 tablespoons water
• 4 tablespoons extra virgin olive oil
• 4 garlic cloves, crushed
• salt and pepper
• cilantro, chopped

Recipe

• 1 for the vegetables: preheat oven to 375°f
• 2 put the eggplant, peppers, zucchini, red onion and tomatoes into a large roasting pan in a single layer.
• 3 mix the oil, vinegar, cumin and harissa together. pour over the vegetables and season well with salt and pepper.
• 4 stir the vegetables round to make sure they are all coated. roast for 40 minutes or or until the vegetables are tender and slightly charred.
• 5 for the dressing: beat the yogurt into the tahini using a fork and add the lemon juice, water, olive oil and garlic. taste and season with salt and pepper - it needs quite a lot of salt. you may also want to add a little more water or olive oil to thin the mixture.
• 6 once cooked, arrange the vegetables on a large platter. leave at room temperature if you are serving within a couple of hours, or refrigerate and bring to room temperature before serving. drizzle with the dressing, scatter with fresh cilantro and serve.