Smokey Mediterranean Vegetables
by Zoe Hill, www.eatingvegetables.com
This will keep in a sealed, refrigerated container for up to 5 days. It can be prepared in advance to add to salads and packed lunches and can be eaten cold or reheated.
Rich and smokey marinade
- 2 tbsp tahini and 2 tbsp water
- 1 tsp smoked paprika
- ½ tsp garlic powder or 1 crushed clove
- ½ tsp cumin
- 1 tbsp mustard seeds
- ½ tsp salt
- 2 large tomatoes
- 2 large red onions
- 2 red, yellow or orange peppers
- 1 courgette
Step by Step Instructions
Preheat oven to 180C.
Blend all sauce ingredients in a high-speed blender or whisk by hand.
Roughly chop the onions and peppers into 2” chunks. Slice the courgette into thick quarter rounds.
Toss the vegetables in the marinade until well coated. Place on a lined baking tray and roast for 20 minutes or until softened. Spread on a lined baking tray and roast for 20 minutes or until the outside of the florets are starting to brown.