Roast Veggies with Butterbeans and Tahini Dressing
Serves 6
Ingredients
5 sweet potatoes
2 red capsicums
2 medium aubergines
2 zucchinis
2 cups button mushrooms
1/4 cup olive oil
2 tbsp tahini
1 tbsp white wine vinegar
Handful coriander
1 lemon
1 bulb garlic
60g rocket
Method
Pre heat oven to 200 degrees C. Chop all vegetables into cube like shapes and place all on the tray including all the garlic cloves, leave the zucchini’s, leave them to the side. Drizzle in some olive oil and season well then place in the oven for 20 mins. While the vegetables are baking, pour oil, vinegar, tahini and lemon juice into a jug. Finely dice coriander and add to the jug, then whisk it all together and set aside. After the 20 minutes, remove veggies and add the zucchini, then put back in the oven for another 10 minutes. Open the butter beans and drain then set aside. When veggies are done, remove from the oven and pour butter beans and sprinkle majority of rocket on top, season again then pour over sauce and mix together. Before serving sprinkle remaining rocket on top.