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Tahini Roasted Vegetables

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


  • 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


  • Cut the eggplant, red peppers, zucchini and onion into 1-in. pieces. Place in a 15x10x1-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.
  • Bake, uncovered, at 450° for 25-30 minutes or until tender, stirring occasionally. Stir in parsley before serving.
Nutrition Facts
2/3 cup: 91 calories, 4g fat (1g saturated fat), 0 cholesterol, 203mg sodium, 13g carbohydrate (8g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

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