Rainbow vegetables with tahini sauce

Training: Mountain Biking 15km

As we are heading to Melbourne this weekend, I wanted to start using up the various vegetables we have leftover in the fridge. And, with the temperatures starting to decline, a warm roasted salad was just what I was craving.

Into a roasting dish went sweet potato, eggplant, onion, zucchini, capsicum and potato.

*sigh* – how could anything this colourful ever be bad for you??

With a cup of vegetable stock, rather than oil, then baked for 1 hour…

until the vegetables were soft and a little caramelised.

Piled high,

and topped with a couple GF chilli sausages.

But the star of the show?

A homemade tahini sauce.

Made simply by whisking tahini, water and tamari. Then, sprinkled with sesame seeds.

Drizzled over the salad...

Taking it from tasty to TERRIFIC!

A great dish to use up leftover produce, and a warming meal to end the day.

Rainbow vegetables with tahini sauce (serves 2 – 4)

This is a comforting meal, rich in nutrients, and also in flavour. Rather than using oil, the vegetables are cooked in vegetable stock, resulting in tasty baked vegetables that are low in added fat. I served the salad with some GF sausages, however it would also work well with some pan fried tofu or even on its own.

• 1 sweet potato, cubed
• 1 eggplant, cubed
• 1 red capsicum, cubed
• 1 yellow capsicum, cubed
• 1 red onion, cut into wedges
• 1 zucchini, cubed
• 2 potatoes, cubed
• 1 cup vegetable stock
• 2 tbs tahini
• 2 tbs tamari
• 1/4 cup water
• sesame seeds

1. Preheat oven to 200C. Line a large baking tray with baking paper.
2. Place vegetables into the baking dish. Pour over the vegetable stock.
3. Bake for 45-60 minutes, stirring half way through.
4. For the sauce: Whisk the tahini, tamari and water in a small bowl. Sprinkle with sesame seeds.
5. Pour sauce over the salad to serve.

Happy Baking :)