Easy Sheet Pan Roasted Vegetables with Garlic Tahini Sauce

Ingredient List:

• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 red onion, chopped
• 2 cups broccoli florets
• 2 carrots, sliced
• 2 tablespoons olive oil
• 1 teaspoon garlic seasoning
• Salt and black pepper, to taste
• 1/3 cup tahini
• Juice of 1 lemon
• 1 garlic clove, minced
• Water, as needed

Instructions:

1. Preheat the oven to 425°F.
2. Wash the vegetables and cut them into similarly sized pieces. Cut the carrots slightly smaller than the softer vegetables so everything cooks evenly.
3. Place the zucchini, yellow squash, bell peppers, red onion, broccoli and carrots on a large sheet pan.
4. Add the olive oil, garlic seasoning, salt and black pepper. Toss until the vegetables are evenly coated.
5. Spread the vegetables into a single, even layer. Avoid crowding the pan so the vegetables roast instead of steam.
6. Roast for 25 to 30 minutes, tossing halfway through, until the vegetables are tender and lightly browned.
7. While the vegetables roast, whisk together the tahini, lemon juice, minced garlic and a pinch of salt.
8. Slowly stir water into the tahini mixture until the sauce is smooth and easy to drizzle. Add the water a little at a time.
9. Drizzle the garlic tahini sauce over the roasted vegetables and serve warm.

This creates 4 Servings

Local Produce Options:

This recipe is easy to adjust with different vegetables. Try cauliflower, mushrooms, sweet potatoes or Brussels sprouts, keeping in mind that denser vegetables may need smaller pieces or additional roasting time. Visit Joe Randazzo’s to choose a colorful mix for your next sheet pan meal.