Roasted Veggies with Lemon-Tahini Dressing
[Roasted vegetables are a staple of my diet. They are easy and delicious and healthy and super versatile, but they can also get a bit boring if you’re not careful. I like to mix up the sauces and dressings that I put on them, and this dressing is my newest favorite. It’s a unique flavor and pairs very well with every vegetable I have tried it on. I imagine it would also taste good on a cold salad.]
Preheat your oven to 415 degrees. Cut your veggies (I used broccoli, cauliflower, and summer squash this time) into bite-sized pieces and put them in a bowl. Coat your veggies in olive oil (make sure you put just enough oil to coat every piece, you don’t want there to be too much excess oil, because they won’t get crunchy.) Spread your oil-coated veggies on a cookie sheet so they are in one layer. Cook for 10 minutes, gently stir, and cook for 10 more minutes. Check your veggies and cook more if needed.
Place 1/4 cup of tahini, 2 garlic cloves, juice of 2 large or 3 small lemons, 1/4 cup of nutritional yeast, 3 tablespoons of extra-virgin olive oil, 1 teaspoon each of salt and freshly ground pepper, and 4 tablespoons of water in a food processor or high-powered blender. Process until smooth. Serve over your veggies and brown rice (or grain of your choice) and enjoy! *The left over dressing will keep in the fridge for about 5 days.