Our Plate Runneth Over

Sweet Tahini Roasted Vegetable Salad-The Duo Dishes

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
Kosher salt

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.


26 thoughts on “Our Plate Runneth Over

  1. This looks delicious, and I fully support the idea of always doubling the portions of an excellent dish, especially when it involves fresh veggies! Your post reminds me that I really should do more roasting…Thanks for sharing this!

  2. Reading the part about ‘If you’ve poked around this site a bit’…made me think of Poke Salad…a southern thing you know…I am all for this dish!

  3. Your veggies look perfect. I love the tahini sauce. Ther is a healthy plate lunch place here that does a warm tahini gravy and I swear I am going to perfect my oiwn version one of these days!

  4. ooh, the vegetables look so good. those specks of tahini, (presumably) makes it look like its been lightly fried in tempura batter or something, and the vegetables actually look “crispy” in the pics!!!! YUMMY!

  5. What a delicious combo of veggies and tasty flavors. Roasted veggies so delicious. I love your creative idea of putting them on lettuce.

  6. This sounds delicious! I am in a salad kick myself these days and this sounds like a lovely combination. I have many of the veggies already, so I will probably just make it with them – and how GREAT is Tahini as a dressing!

  7. Fabulous! I’m saving this for harvest time, where most every veg you have listed here will, hopefully, be ready for this recipe. (you had me at the tablespoon of cayenne!)

  8. I firstly tasted tahini dip for chicken back in LA. It was yummy – and a change cause here in Turkey my folks mostly consume it as bread spread or in pastries. Now this post! I’m happy to have met you, for you teach me new ways!


  9. Oh my goodness. What a fabulous way to use up an abundance of veggies! I love tahini, so I get super excited whenever I see recipes involving it. But, I’m even more excited about this recipe because it not only uses tahini but also lots of fabulous veggies! How delicious!

  10. I say there is no such thing as overabundance when it comes to veggies! esp when they’re roasted, they bring out such great flavor and goes well with anything!

  11. I’m a big roasted veg fan. It’s just one of those so-easy-but-so-good things to do when you’ve got a bounteous selection of veggies on hand. Lovely marinade with the tahini too, mmm….

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