This type of dressing usually accompanies grilled eggplant and tomato, but we decided to combine it with roasted vegetables to make it more suited to this time of the year. Dressing makes ¾ cup.
Toss the vegetables in olive oil and scatter over a baking dish.
Season with Moroccan spice mix or sumac, and salt and pepper to taste.
Roast for 25 to 30 minutes. Check to ensure the vegetables are tender.
Place the hot vegetables on a large platter.
Allow to cool to room temperature while you make the tahini-yoghurt dressing by combining all the ingredients together and season with salt and pepper.
Then drizzle the dressing over the vegetables, season with salt and pepper and top with microgreens and mint. Serve.
Comments
Join the conversation