Roasted Vegetables with Tahini Dressing

This is such an easy side dish to make and not only is it healthy, but it is packed with flavor!  The vegetables would be fine on their own, but I think the dressing adds some extra pizzazz to the plating and taste.  I used chickpeas, asparagus, and squash, but you can substitute in your favorite vegetables.

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Roasted Vegetables with Tahini Dressing (serves 6-7 as a side)

1 can of chickpeas, drained and rinsed

1 bunch of asparagus, tough end parts removed

half a butternut squash, peeled and seeded, chopped into 1 in. cubes

olive oil

1/4 cup tahini

1/4 cup lemon juice

6 tablespoons of water

2 garlic cloves, minced

salt and pepper

Preheat your oven to 400 degrees.  Spread the vegetables onto sheet trays.  Drizzle over olive oil to coat.  Sprinkle on salt and pepper.  Bake the asparagus and squash for around 1 hour.  The chickpeas take only 30 minutes.

Combine, the tahini, lemon juice, water, and garlic in a bowl.  Season with salt and pepper to taste.

When the vegetables are done, plate, and drizzle on dressing.


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