Roasted Vegetables with Turmeric Tahini Dip

Name: Roasted Vegetables with Turmeric Tahini Dip
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Deutschland
Ingredients: 400 g hokkaido squash, cut into cubes; 300 g cauliflower, cut into florets; 2 red onions, cut into wedges; 2 red peppers, cut into chunks; 1 small courgette, halved and sliced; 3 tbsp olive oil; 1 tsp smoked paprika; 1 tsp dried oregano; salt; black pepper; 60 g tahini; 120 g greek yoghurt; 1-2 tbsp lemon juice; 1 tsp ground turmeric; 1 tsp honey; 2 tbsp sesame seeds; fresh basil, to garnish

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Photo: StockFood_12479273_HiRes_Ofengeroestetes_Gemuese_vom_Blech_mit_Kurkuma_Tahindip_Aufsicht.jpg

Total time 35 min

Preparation time 35 min

Difficulty Easy

Preparation

1
Toss the vegetables with olive oil, paprika, oregano, and a pinch of salt and pepper in a bowl. Spread evenly in the air fryer basket.
2
Air-fry for approximately 20 mins | 190…

Tip

Keeping vegetables to an even 2–3 cm pieces ensures the squash and cauliflower cook at the same rate. If too much moisture builds up, increase the temperature to 200 °C and air-fry for an extra 1–2 minutes to get the edges nice and crispy.

Nutrition facts

(Portion)

370

Cal

10 g

Protein

31 g

Carbs

23 g

Fat

Gluten-free

Vegetarian

This roasted vegetables with turmeric tahini dip traybake is packed with colour and flavour. Serve it as a side, a light lunch or part of a mezze spread – it works brilliantly any way you slice it.

Ingredients

Servings 4 ${ recipe_quantity_value }
400 ${numberToString(ingredients[0].amount)} g hokkaido squash, cut into cubes
300 ${numberToString(ingredients[1].amount)} g cauliflower, cut into florets
2 red on…
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