This is easily one of the most common meals in our dinner rotation. When I’m stumped on what to make, I often end up cooking this dish because it’s so versatile and I always have all the ingredients on hand. Below in the recipe, I’ve listed broccoli, red cabbage and zucchini, but use whatever you have or whatever is ageing in your fridge. Other vegetables that work especially well here include grape tomatoes, peppers, carrots, yams, mushrooms, fennel and cauliflower. You can use as little as two vegetables when cooking this dish — or do a big mix of several on your roasting pan. And, of course, use whichever grain you like. Other options include farro, fonio, wheat berries, barley and rice.
I loved how this tasted and loved how simple it was. I never would have come up with it on my own! My husband doesn’t like zucchini, so I did roasted asparagus instead. I found that the sauce was way more than I needed, but happy to have some sauce left over. I always have a bunch of roasted veggies made, so happy to quickly duplicate this recipe in the future for an even quicker meal!
This dinner was amazing! The veggies for me only took about 25 to 30 mins – Even better :). I didn’t have any Tahini for the sauce so I subbed it with Almond Butter and still tasted amazing!