Simply Healthy Family: Rosemary Grilled Vegetables with Lemon-Honey Tahini Sauce

20.2.13

Rosemary Grilled Vegetables with Lemon-Honey Tahini Sauce


























It's raining here in The Valley of the Sun. It's been raining and cold ALL DAY LONG. In fact we have had a  crazy  unusual rainy 'season' all last month. We desert rats don't know how to cope with that here in Phoenix, it's almost as if people are staring up at the sky in disbelief {from inside their stucco homes and under the protection of their clay tiled roofs}  and just waiting for it to fall on their freshly manicured heads.









Where the heck is that umbrella anyway?.............


Craziness I tell you. The kids are like caged animals. A day without being able to ride their bikes to the park is a day where mommy needs a glass of wine by 5 p.m. in a bad way.  How the heck do people live in places where this is the norm?

On a truly positive note, I am giddy with anticipation at all of the wild flowers we will have around here in a month or so. We may not have green leafy trees, we may not have the changing of the seasons and snow covered hills for Christmas but by God we have the most  beautiful  wild flowers here in the desert that will blanket the once dry and desolate Arizona landscape with colors unlike anywhere else on Earth.

Giddy.


Another wonderful thing about it being cold and wet outside is being able to enjoy hot soups and roasted vegetables for dinner. Once the temperature hits 90F my oven goes into hibernation until October.






I was looking for a recipe similar to the lemon, fire grilled veggies that Pita Jungle serves.
I saw this recipe on Liz's site, The Lemon Bowl and knew I had to have it immediately. Her version seemed more like a side dish to me or a light snack so I added more veggies which I tend to do and some chickpeas which pair well with tahini and for more protein. The first time I made it the tahini sauce was a bit bland and thick for us so I added a drizzle of honey and thinned it out with more water, ended up being about 1:1 parts tahini and water to get it thin enough to 'drizzle'.










 Organic Tahini
is made of roasted, dried sesame seeds and has a very mild but distinctive flavor.  It is commonly used in Mediterranean cuisine and most famously, in hummus. For such a tiny little seed they pack a huge punch nutritionally speaking. They are packed with good for you nutrients and dietary fiber. Sesame seeds may help prevent colon cancer, supports respitory health,  reduces inflammation such as in PMS, migraines and osteoporosis and helps prevent many other chronic health conditions. 
In fact,  just 1/4 cup of sesame seeds provide 73% of your dv in copper which is known for reducing the pain and inflammation in rheumatoid arthritis.
 

source: Whole Foods







PREP: 15 MIN      BAKE: 25 MIN     SERVES: 6

You Will Need:
  • 1 small head cauliflower, cut into florets
  • 1 sweet potato, cut into 1inch cubes
  • 2 large carrots, sliced into 1 inch pieces
  • 2 cups broccoli florets
  • 1 small purple or yellow onion sliced into wedges
  • 2 cups cooked or 1 can of chick peas (garbanzo beans) drained and rinsed
  • 1 head of garlic (yup a whole head)
  • 2 tablespoons + 1/2 teaspoon extra virgin olive oil
  • 1 teaspoon sea salt
  • 1/2 cup hot water
  • 2 tablespoons Organic, local honey
  • 1 tablespoon fresh rosemary, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried oregano
  • freshly ground black pepper
  • Freshly chopped parsley for garnish



  1. Pre-heat oven to 400.
  1. Remove loose skin from garlic. Cut the top 1/4 inch off to expose the cloves a bit. Drizzle with 1/2 teaspoon of extra virgin olive oil. 
  1. In a large bowl, toss cauliflower, broccoli, onion, carrots and sweet potato with olive oil, herbs, salt and pepper then spread out in an even layer on a 9 x 13 Inch, Stoneware Baking Pan
    , I use a stone baking pan which I adore. Roast for 20-25 minutes or until browned.
  1. In the bowl of a small food processor, mix together tahini, lemon juice/zest, a few of the roasted garlic cloves and salt. Slowly add in the hot water until desired consistency is reached then drizzle in honey.
  1. When vegetables are done roasting, serve on a platter and drizzle with tahini honey-lemon sauce parsley. Serve warm.



recipe adapted from The Lemon Bowl





Throw your veggies, chick peas and herbs into a large bowl, drizzle with lemon juice and zest, a good quality olive oil and toss to coat. Spread evenly onto a 9 x 13 Inch, Stoneware Baking Pan
and bake. That's it!










'>'

19 comments:

  1. So healthy and so delicious - lovely ingredients and a lovely dish!
    Mary x

    ReplyDelete
  2. Delicious. Love my veggies and keep looking for tasty ways to eat them. Will sure try this soon.
    Visit/Follow my blog http://goodeatstostyle.blogspot.com/
    Love to hear your thoughts and suggestion

    ReplyDelete
  3. Hey, lovely. I am not sure what's going on with emails but could you please send me your mailing address and tell me which colour and size of the wrap would you like to get. Here is my email address: diana@expressoblog.onmicrosoft.com Thank you so much:) Kisses

    ReplyDelete
    Replies
    1. grrrr, I did but I'm on my way to do it again. Sorry for the trouble!!

      Delete
  4. You wouldn't like it here in Seattle then. It rains 90% of the year. I have jar of tahini in the frig I use for hummus, but had no idea what else to do with it. We love roasted veggies. This is a perfect use for it.

    ReplyDelete
  5. I am fine with snow, but rain...no, don't like it.
    The roasted veggies look delish!

    ReplyDelete
  6. Finally, you're back! I love your recipes and this was in a MUST MAKE as well! Love roasted veggies and this is such a yummy version! Oh and in New Hampshire it's been snowing for the past 3 months so...I'll be visiting soon :) No worries, I'll bring my umbrella! Have a great day!

    ReplyDelete
  7. So healthy and so delicious. Very beautiful and delicious pics. Thanks for pics and blog...

    San Leandro Dentist

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  8. Awesome, Gwen, I love finding more great uses for tahini. I enjoy following your Instagram feed and had to find the recipes behind the pictures....

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  9. Simple and so tasty. My kind of dish, so many good things in it. Thank you for a lovely recipe-)

    ReplyDelete
  10. After reading your post, I am looking forward to this. Your post is particular useful, plz keep going. Runescape accounts for sale is also cool!

    ReplyDelete
  11. ooh, that tahini sauce sounds good! and so does spring bringing lovely wild flowers!

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  12. I couldn't take the constant rain either!! it drives me crazy to be cooped up.

    Having a big bowl of these roasted veggies is definitely a silver lining though...they are making me positively giddy!

    ReplyDelete
  13. Wow! it seems tasty...........
    Tucson dentist

    ReplyDelete
  14. Finally, you're back! I love your recipes and this was in a MUST MAKE as well!
    Thanks for coming back.

    Las Vegas Dentist

    ReplyDelete
  15. I am with joanne.Same case is with me.
    Cincinnati Dentist

    ReplyDelete
  16. I wanna eat it just now.I will surely try this once or two times in a week.

    Fountain Valley Dentist

    ReplyDelete
  17. I love roasted cauliflower and I see them in your veggie combo! yum...

    ReplyDelete
  18. I enjoy roasted cauliflower and I see them in your roasted veggie combo. :)

    ReplyDelete

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