Ingredients
1 lb. (450g) bunch of asparagus
1 small head of broccoli
3 medium carrots
1 lb. 3 oz. (600g) baby potatoes
1 medium yellow cooking onion
½ medium eggplant (aubergine)
2 tsp. olive oil
Tahini Sauce:
1 lemon, juiced
4 tbsp. tahini
1 tbsp. extra virgin olive oil
4 tbsp. warm water
2 cloves garlic, crushed
pinch of salt & pepper
Directions
Step 1
Preheat the oven to 350°F (180°C). While the oven is preheating, prepare the vegetables.
Step 2
To prepare the asparagus, snap off the bottom woody part of the asparagus using your fingers; the stems will naturally break where the tender stem begins. Discard the woody ends and then cut the long, tender spears in half. Set aside.
Step 3
Take the broccoli head and cut off the steams. Break off the florets and set them aside. Peel and chop the carrots into large bite-sized pieces. Chop the eggplant, onion and baby potatoes into large bite-sized pieces.
Step 4
Place all the vegetables into a large bowl and toss with 2 teaspoons of olive oil and a pinch of salt and pepper. Divide the vegetables between 2 lined baking sheets.
Step 5
Bake the vegetables in the oven for 20-25 minutes, until the edges of the vegetables are slightly browned, and the potatoes are cooked through.
Step 6
To make the tahini sauce, pour the olive oil, warm water, garlic, lemon juice, tahini, and a pinch of salt and pepper into a small blender. Blend until smooth.
Step 7
Place the cooked vegetables onto a large platter and drizzle with tahini sauce. Serve immediately.
