Healthy Dinner Roasted Veggie Tahini Plate

Name: Healthy Dinner Roasted Veggie Tahini Plate
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 cups broccoli florets; 1 red bell pepper, chopped; 2 carrots, sliced; 1 zucchini, chopped; 2 tablespoons olive oil; Salt and pepper to taste; 1/4 cup tahini; 2 tablespoons lemon juice; 1 clove garlic, minced; Water to thin; Salt to taste

Highlighted under: Healthy & Light

I absolutely love how vibrant and nourishing this Healthy Dinner Roasted Veggie Tahini Plate is. It combines a variety of roasted vegetables seasoned to perfection, and the creamy tahini dressing elevates it to a whole new level. This meal has become a favorite in my home, as it's not only satisfying but also packed with nutrition. I enjoy preparing it on busy weeknights because it comes together quickly, and the leftover veggies hold up well for lunch the next day. You really can’t go wrong with this recipe!

Created by

Freya Cooper

Last updated on 2026-01-14T00:52:15.422Z

Preparing this dish has become a cherished routine for me. I love experimenting with different veggies based on what's in season or what I have in my fridge. The caramelization from roasting adds such a depth of flavor, and each veggie brings its unique taste to the plate. One key tip is to not overcrowd the baking sheet, as that will allow them to become perfectly crispy!

The tahini dressing is another highlight. I mix in lemon juice and garlic to give it a nice tangy kick that complements the sweetness of the roasted veggies beautifully. It’s quick to whip up and can also be used as a dip for fresh veggies later in the week.

        Reasons You'll Love This Recipe
        Vibrant colors and flavors that excite your palate
Nutritious and filling, perfect for a wholesome meal
Customizable with your favorite seasonal vegetables
Easy to prepare, even for beginner cooks

      

Roasting Techniques for Perfect Veggies

When roasting vegetables, achieving the perfect balance of tenderness and caramelization is key. Ensure that your vegetables are cut into uniform sizes; this ensures even cooking. For this recipe, I recommend cutting the broccoli into florets that are roughly the same size as the zucchini chunks. You want to roast until the veggies are tender and slightly browned, which usually takes about 20-25 minutes in a 425°F oven. Keep an eye on them during the last few minutes for a perfect golden edge.

Another important factor is to space the vegetables out on the baking sheet. Overcrowding can lead to steaming instead of roasting, which inhibits that desirable caramelization. Use two baking sheets if necessary, and consider lightly oiling the sheet if you're using non-stick ones. The goal is to have the veggies in a single layer, allowing the hot air to circulate around them for the best texture.

Mastering the Tahini Dressing

Tahini dressing can be adjusted to suit your taste and desired consistency. If you find the dressing too thick, continue adding small amounts of water until you reach a smooth and runny texture that can easily drizzle over the veggies. I usually prefer my dressing on the thicker side, which clings nicely to the vegetables, but a thinner consistency can be easier to mix into bowls or salads if you're using it as a base.

Don't underestimate the importance of seasoning in the tahini dressing. The tang from the lemon juice is crucial, as it balances the rich flavor of the tahini. Make sure to taste and adjust the salt to your liking. I like to add a pinch of paprika or cumin for an extra layer of flavor, too. These spices can complement the roasted vegetables perfectly, enhancing the overall experience of the dish.

Ingredients

Gather your ingredients for a colorful and healthy meal!

Ingredients for Roasted Veggies

2 cups broccoli florets
1 red bell pepper, chopped
2 carrots, sliced
1 zucchini, chopped
2 tablespoons olive oil
Salt and pepper to taste

Ingredients for Tahini Dressing

1/4 cup tahini
2 tablespoons lemon juice
1 clove garlic, minced
Water to thin
Salt to taste

Now that you have everything, let's get cooking!

Instructions

Follow these simple steps for a delicious dinner!

Preheat the Oven

Preheat your oven to 425°F (220°C).

Prepare the Veggies

In a mixing bowl, toss the broccoli, bell pepper, carrots, and zucchini with olive oil, salt, and pepper until evenly coated.

Roast the Veggies

Spread the veggies out in a single layer on a baking sheet. Roast in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized.

Make the Tahini Dressing

While the veggies are roasting, whisk together tahini, lemon juice, minced garlic, and enough water to reach your desired dressing consistency. Add salt to taste.

Assemble the Plate

Once the veggies are done, arrange them on a plate and drizzle generously with tahini dressing. Serve warm.

Enjoy your healthy dinner!

Pro Tips

Feel free to swap the vegetables based on your preferences or what you have on hand. Sweet potatoes, asparagus, and brussels sprouts are great alternatives.

Customization and Variations

One of the best aspects of the Roasted Veggie Tahini Plate is its versatility. You can easily swap out the vegetables based on what you have on hand or your seasonal preferences. For instance, asparagus or sweet potatoes can be great additions. However, keep in mind that root vegetables may require a longer roasting time, so adjust accordingly by starting them earlier if you choose to use them.

If you're looking for a heartier meal, consider adding a protein component like chickpeas. Toss canned chickpeas with olive oil, salt, and your favorite spices, then roast alongside your veggies for an added texture and flavor contrast. This also adds nutritional value, making the meal even more satisfying.

Storage and Reheating Tips

Storing leftovers is straightforward and highly efficient. Once cooled, place the roasted veggies in an airtight container in the fridge; they will keep well for up to three days. The tahini dressing can be stored separately, and this also helps prevent the veggies from becoming soggy. When ready to eat, simply reheat the veggies in the oven at 350°F until warmed through, which should take about 10-15 minutes.

If you're preparing this dish for meal prep, consider making a larger batch of tahini dressing to use over salads or bowls throughout the week. It can keep well in the fridge for up to a week. A quick stir before using will bring back its creamy consistency, and you'll always have a tasty sauce on hand for other meals!

Questions About Recipes

→ Can I meal prep this dish?

Absolutely! The roasted veggies and tahini dressing can be stored separately in the fridge for up to 4 days.

→ Is tahini dressing vegan?

Yes, tahini is made from sesame seeds and is entirely plant-based.

→ Can I use other oils instead of olive oil?

Yes, you can substitute with avocado oil or coconut oil for a different flavor profile.

→ What can I serve this dish with?

This plate works well on its own or alongside grains like quinoa, rice, or lentils.