One-Pan Veggie Meal
Serves
4
Prep Time
10 minutes
Cook Time
25 minutes
Ingredients
1 lb (450 g) bunch asparagus
1 small head broccoli
3 medium carrots
19 oz (600 g) baby potatoes
1 medium yellow onion
½ medium eggplant
2 tsp olive oil
For the tahini sauce:
1 lemon, juiced
4 tbsp tahini
1 tbsp extra virgin olive oil
4 tbsp warm water
2 cloves garlic, crushed
salt and pepper, to taste
1 lemon, juiced
4 tbsp tahini
1 tbsp extra virgin olive oil
4 tbsp warm water
2 cloves garlic, crushed
salt and pepper, to taste
Nutrition
(Per Serving)
Calories
373
Fats
15 g
Protein
12 g
Carbs
56 g
Instructions
- Preheat oven to 350°F (180°C).
- Prepare and chop vegetables into bite-sized pieces. Place all vegetables in large bowl. Toss with two teaspoons olive oil and pinch of salt and pepper.
- Divide vegetables between two lined baking sheets.
- Bake vegetables in oven for 20 to 25 minutes, until edges are slightly browned and potatoes are cooked through.
- To make tahini sauce, combine olive oil, water, garlic, lemon juice, tahini, and pinch of salt and pepper in blender. Blend until smooth.
- Place cooked vegetables onto large platter and drizzle with tahini sauce. Serve immediately.