Tahini Roasted Vegetables Recipe

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Hearty vegetables are flavored with honey and tahini, then roasted for this side dish from our Test Kitchen. It's perfect for light and bold entrees alike.
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES: 6 servings


  • 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

Nutritional Facts

2/3 cup: 91 calories, 4g fat (1g saturated fat), 0mg cholesterol, 203mg sodium, 13g carbohydrate (8g sugars, 4g fiber), 2g protein Diabetic Exchanges:2 vegetable, 1 fat


  1. Cut the eggplant, red peppers, zucchini and onion into 1-in. pieces. Place in a 15-in. x 10-in. x 1-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. Yield: 6 servings.
Originally published as Tahini Roasted Vegetables in Light & Tasty June/July 2007, p55

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Reviewed Feb. 10, 2015

"My husband & I love this recipe! I use whatever veggies I have in the fridge, just cut them into 1 inch pieces."

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