Tahini Roasted Vegetables Recipe

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Ingredients

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Nutrition

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Total time

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Ingredients:

Serving

1 medium eggplant, peeled
2 medium sweet red peppers
1 medium zucchini
1 medium onion
1 tbsp olive oil
1 tbsp tahini
2 tsp rice vinegar
2 tsp honey
1/2 tsp salt
1/4 tsp pepper
2 tbsp minced fresh parsley

Directions:

Cut the eggplant, red peppers, zucchini and onion into 1-in. pieces. Place in a 15-in. x 10-in. x 1-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. Yield: 6 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	82.39 Kcal (345 kJ)
Calories from fat	33.06 Kcal
		% Daily Value*
Total Fat	3.67g	6%
Sodium	199.42mg	8%
Potassium	314.7mg	7%
Total Carbs	11.28g	4%
Sugars	7.3g	29%
Dietary Fiber	3.66g	15%
Protein	1.87g	4%
Vitamin C	56mg	93%
Iron	0.2mg	1%
Calcium	20.2mg	2%

Amount Per 100 g
Calories	56.11 Kcal (235 kJ)
Calories from fat	22.52 Kcal
		% Daily Value*
Total Fat	2.5g	6%
Sodium	135.81mg	8%
Potassium	214.32mg	7%
Total Carbs	7.68g	4%
Sugars	4.97g	29%
Dietary Fiber	2.49g	15%
Protein	1.27g	4%
Vitamin C	38.1mg	93%
Iron	0.1mg	1%
Calcium	13.8mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.