How to Successfully Season, Roast and Serve an Assortment of Vegetables.
Healthy and delicious – great for weeknight meal building, or serving a crowd.

This recipe make a LARGE platter of assorted Vegetables!

~ Perfect for any holiday and can be made early in the day.
Think: Easter, Passover, Memorial Day, Labor Day, Mother’s Day & Father’s Day…
When company is coming – I DO make them the day I am serving… Yet:
Roasted vegetables will keep in the refrigerator for 3 – 5 days in a tightly sealed container.

This is a BIG-BATCH recipe! Serves 12

I love roasting & plattering and assortment of vegetables when entertaining! They are always a welcome addition to any occasion… and buffet!
Vegans & Vegetarians will be happy… and everyone else who loves vegetables when prepared with love (and a few good techniques!)

BUT – they are not great for just parties…

Consider making this FULL Batch for yourself! Add these Roasted Veggies to:

• Salads

• Dip them into your favorite Sauce, Hummus or Dressing

• Toss with Pasta & Garlic Oil, Herbs and Grated Parmesan

• Chop and add them to soups before serving

• Add to your favorite taco 

• Add layers to Sandwiches

• Make an awesome Bruschetta

• Top a Baked Potato

• Toss with Grains for a simple meal

• Add to Lasagne or Quiches

Vegetables I Have Used:
Multi Colored Carrots (Heirloom), Zucchini, Summer Squash, Vadalia Onion, Multi Colored Mini Sweet Peppers, Daikon Radishes, Peruvian Potatoes, Sweet Potatoes, and Lacinato Kale.

Use an assortment of varied colored vegetables – they all have different health benefits; Phytonutrients in food come in all different colors!

Simple Seasonings that add a boost of flavor:

Sumac lends a touch of citrusy (lemony) acidity with a deep red hue and trademark citrusy tartness. It’s tangy and deep with a hint of earthy sweetness and floral citrus notes. It is a standard ingredient in za’atar seasoning.
Herbs de Provence is a classic blend of dried herbs used in French and Mediterranean cooking with roasted vegetables, grilled fish, stews and more.

Use the Vegetables you like – most can be roasted!
You might like to add: brussels sprouts, cauliflower, broccoli, broccolini, butternut squash, red onion or eggplant.

The Tahini Sauce adds a nice creaminess without dairy products.
Quick roasting the garlic lends a wonderful flavor – all ingredients simply blitzed in a food processor.
The drizzle should be thick enough to coat the vegetables.

THIS small food processor is the ONE I USE! KitchenAid 3.5 Cup Food Chopper ( I like it much better than my old Cuisinart one.)

I make salad dressings, pestos, condiments, purées and more!

Nutritional Notes:
Vegetables need fat to be absorbed, so steaming or boiling vegetables with carotenoids or glucosinolates (two main families of phytonutrients) means they don’t get into your body. Cooking in Olive oil means you’ll get the health benefits of olive oil, plus you’ll absorb the healthy components. In addition, olive oil makes vegetables taste so much better than plain. I find people eat more vegetables when they use olive oil to prepare them. Source: California Olive Ranch

You might also like:
Karen’s Ginger-Sesame Sauce (Over many Roasted Vegetables)

Tian of Vegetables with Garlic and Rosemary 

Enjoy the ART of Roasting Vegetables!
Karen

Karen's Roasted Vegetables with Tahini-Garlic Drizzle

How to Successfully Season, Roast and Serve an Assortment of Vegetables.Healthy and delicious - great for weeknight meal building, or serving a crowd.

Prep Time: 12 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 30 minutes minutes

Servings: 12 servings

Author: Karen Sheer a zest for life

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Ingredients

The Vegetables:

• 3 large multi colored carrots well scrubbed (I use one orange, one white and one yellow) cut into 4" batonettes
• 4 medium zucchini 2 green, 2 yellow summer squash; cut 3/4" circles
• 10 fat asparagus spears gently peeled, bottom half
• 1 large sweet vadalia onion skinned, cut into 3/4" wedges
• 9 mini multi mini colored sweet peppers cut in half, seeds removed
• 2 large purple daikon radishes peeled, 1" chunks
• 7 medium purple peruvian potatoes cut into chunks
• 1 large sweet potato peeled, cut into long batonettes
• 8 large kale leaves stripped, cut in half

Brush on Seasoning:

• 4 tablespoons extra virgin olive oil
• 1 1/2 teaspoon sumac
• 2 teaspoons Herbs de Provence
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly cracked pepper

Garlic-Tahini Drizzle:

• 3 large garlic cloves peeled and halved horizontally (will roast)
• 1 tablespoon extra virgin olive oil
• 2 1/2 teaspoons lemon juice
• 3 tablespoons tahini
• 1/8 teaspoon ground cumin
• 1/8 teaspoon sea salt
• 3 tablespoons filtered water

Instructions

Roasting the Vegetables:

• Wash and dry all vegetables. Cut to size - see notes.

  Combine 5 seasoning ingredients in a small bowl.

  Preheat oven to 400 degrees for Convection oven, 425 degrees Regular oven.
• Lighty brush 3 rimmed sheet pans with oil. Spread out vegetables, grouped by variety. Brush all over with the Oil / Seasoning.
• Roast for 10 minutes - remove the veggies to a large platter which are golden and done FIRST: Kale, Peppers and Asparagus.

  Roast for 7 - 8 minutes longer until the remaining veggies are golden around the edges, remove them to the platter.

Garlic-Tahini Drizzle:

• Add garlic cloves and oil to a very small skillet (mine is 5") Bring to a simmer, cook until golden underneath, about 3 minutes. Turn over cook for a few minutes longer until golden and remove from the stove. Do not cook on higher heat as garlic will burn.
• Add garlic, oil, lemon juice, tahini, sea salt and water to a small food processor. Puree 1 minute until very creamy. Add drops of water if too thick.

To Serve:

• Platter the vegetables in groupings by variety, paying attention to the beautiful colors.

  Top with Tahini-Garlic Drizzle in stripes (A squirt bottle comes in handy.). Add some chopped parsley if desired.

  Roasted Vegetables can be served warm, room temperature or cold.

Notes

Vegetables can be gently reheated when ready to serve. 

This recipe may not be reproduced without the consent of its author, Karen Sheer.

COURSE: side vegetable, vegetable

CUISINE: American

KEYWORDS: How to roast vegetables, Roasted vegetables for a crowd

Nutrition Facts

Karen's Roasted Vegetables with Tahini-Garlic Drizzle

Amount per Serving

Calories

140

% Daily Value*

Fat

 

8

g

12

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

5

g

Sodium

 

172

mg

7

%

Potassium

 

507

mg

14

%

Carbohydrates

 

15

g

5

%

Fiber

 

4

g

17

%

Sugar

 

5

g

6

%

Protein

 

3

g

6

%

Vitamin A

 

7932

IU

159

%

Vitamin C

 

29

mg

35

%

Calcium

 

66

mg

7

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.