Roasted Vegetables with 3 Kinds of Dip
This recipe is delicious the day-of and for days to come, which makes it the prefect food prep meal (I make a big batch of it). The 3 sauces are all different, giving the veggies a slightly tangy, nutty, or herby taste. It's naturally colourful (rich in so many different nutrients), healthy, and super easy to make.
Serves 4-5. Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 1 hour
*(but really depends on what veggies you choose, how you cut them, and your oven- so leave some extra time)*
*You can change or omit any vegetables you want. Also, the veggies taste great plain too, so you don't have to make the sauces (or you don't need to make all). However, the sauces do add some healthy fats (which help the nutrients of the veggies digest & absorb much better), protein, minerals, and antioxidants- and you can refrigerate them for a week to use in other salads, rice bowls, or pasta.
- 2 zucchinis, thinly sliced
- 2 eggplants, thinly sliced
- big handful of green beans, ends cut off
- 2 red bells peppers, sliced
- handful of cherry tomatoes
- 1 Japanese kabocha (pumpkin) (or you can use butternut squash), thinly sliced
- 1/2 a red onion, sliced into wedges
- 1 cauliflower, cut into chunks
- 1 tbsp extra virgin olive oil (or avocado)
- smoked paprika
- black pepper
FOR TAHINI LEMON SAUCE:
- 1/4 cup of tahini paste (full of healthy fats, minerals, vitamins, antioxidants, & contains anti-inflammatory and antibacterial properties)
- 2 tbsp of lemon juice
- 2-3 tbsp cold water
- 1 garlic glove, pressed
- black pepper
FOR BALSAMIC REDUCTION SAUCE:
- 1 cup of balsamic vinegar
- 1-2 tbsp of maple syrup
FOR VEGAN PESTO SAUCE:
- 2 cups of fresh basil, stems removed
- 3 tbsp of pine nuts
- 3 large garlic cloves, peeled
- 3-4 tbsp of nutritional yeast (gives it a cheesy flavour & adds in extra protein, vitamins, minerals and antioxidants)
- 2 tbsp lemon juice
- 2-3 tbsp of extra virgin olive oil (or avocado oil)
- 3-6 Tbsp of cold water
FOR THE VEGGIES
1. Preheat oven to 230°C or 450°F.
2. Cut up all of your vegetables, toss in a little bit of olive oil. Lay out on a non-stick baking tray(s)- I lined mine with tin foil. Sprinkle with salt and black pepper. I also like to put some smoked paprika and cinnamon on my pumpkin (or butternut squash).
3. Roast in the oven for about 35 minutes (until they are golden brown/slightly blackened on parts). If you have more trays, some trays may take longer than others, so you can take the top one out when it's done and move the bottom one up. Also I like my vegetables really golden, so for the last 5 minutes or so I turn my oven up really high.
4. While the veggies are roasting, make your sauces.
TAHINI LEMON SAUCE
5. In a bowl, add 1/4 cup of tahini paste, the pressed garlic cloves, and 2 tbsp of lemon. Whisk it together.
6. Slowly whisk in the cold water until it becomes the consistency you like. Add a pinch of salt and pepper.
VEGAN PESTO SAUCE
7. To a a blender or food processor, add the 2 cups of basil, 3 tbsp of pine nuts, garlic, 2 tbsp of lemon juice, 3-4 tbsp of nutritional yeast, and a pinch of salt. Blend.
8. Slowly add in the 2-3 tbsp of olive oil, while pulsing the blender. Then slowly add in the cold water until your desired consistency is reached.
*TIP: I double this recipe to make extra pesto for pasta through the week (a great healthy quick lunch/dinner option)! It refrigerates for up to one week (or you can freeze it for up to 1 month).
BLASAMIC REDUCTION SAUCE
9. To a saucepan, add 1 cup of balsamic vinegar and 1-2 tbsp of maple syrup. Bring it to a boil, then reduce the heat to a simmer.
10. Simmer for 12-15 minutes until the balsamic vinegar has reduced (the longer you simmer for the thicker it gets).
11. Let it come down to room temperature before serving or storing (in the fridge).
12. When the veggies are ready, take them out, and plate them.
Either serve the dips on the side or pour some on the plate.