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Vegetable and Tahini Tray Bake

  • Author: Kevin Smiley


1 onion, sliced
1 zucchini, sliced
1 red bell pepper, sliced
1 cup chickpeas, drained

1 Tbsp. olive oil
3 Tbsp. tahini
1 lemon, juice only
3 Tbsp. almond milk
1 Tbsp. sesame seeds
handful coriander, chopped


Preheat oven to 190°C (375°F).
Place the chopped vegetables in a baking tray, drizzle with olive oil and season with salt and pepper. Mix well and cook in the oven for 35 minutes or until vegetables are cooked.
In a small bowl, mix the tahini, lemon juice, milk, and sesame seeds, then set aside.
Once vegetables are cooked, mix them with the tahini sauce and serve with fresh coriander.

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