Creamy Garlic & Herb Roasted Veggie Platter
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Ingredients
- 1 cup Tal Mediterranean Toum-Fresh Smooth Garlic
- 2 large sweet potatoes, peeled and cut into cubes
- 1 cauliflower head, cut into florets
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Salt & pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: Pomegranate seeds (for a festive touch)
- For the Dressing:
-2 tbsp tahini
-1 tbsp fresh lemon juice
-1 tbsp water (to thin out)
-Salt to taste
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Methods
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Prepare the Veggies: In a large bowl, toss the sweet potatoes, cauliflower florets, bell pepper, and zucchini with olive oil, smoked paprika, oregano, salt, and pepper.
- Roast the Veggies: Spread the veggies evenly on the baking sheet. Roast for 25-30 minutes, flipping halfway through, until golden and tender.
- Prepare the Dressing: In a small bowl, whisk together tahini, lemon juice, water, and a pinch of salt until smooth and creamy. Adjust the consistency by adding more water if needed.
- Assemble the Platter: Once the veggies are roasted, arrange them on a large platter. Drizzle Tal Mediterranean Toum-Fresh Smooth Garlic generously over the veggies.
- Garnish & Serve: Drizzle the tahini dressing over the roasted veggies, sprinkle with fresh parsley, and add a handful of pomegranate seeds for a burst of color and sweetness. Serve immediately with your favorite dipping bread or as a main dish for a bold, garlicky New Year's celebration.
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
