Roast Vegetables with Tahini Sauce

Vegetables are already packed full of flavour this recipe adds a bit of extra pizzazz to the vegetables.

Tahini is a paste made from ground, hulled sesame seeds and is popular in middle eastern cooking. Tahini is an excellent source of copper, manganese and the amino acid methionine.Tahini is a source of the healthy fatty acids omega-3 and omega-6. Tahini's relatively high levels of calcium and protein make it a useful addition to vegetarian and vegan diets, as well as to raw food diets when eaten in its unroasted form. Compared to peanut butter, tahini has higher levels of fiber and calcium and lower levels of sugar and saturated fats

Ingredients

• A selection of fresh vegetables. Some good choices are potato, pumpkin, sweet potato, cauliflower, capsicum, mushrooms, zucchini and carrots. Chop up into bite size pieces.
• 1-2 tablespoons cooking oil
• 1-2 teaspoons ground cumin
• 1-2 teaspoons paprika
• 3 tablespoons tahini
• 3 tablespoons lemon juice
• 3 tablespoons boiling water
• 1/2 teaspoon salt

Preparation
Preheat oven to 180'C. Toss vegetables, oil, cumin and paprika in a baking pan. Place in oven and bake until vegetables are tender.
In another bowl mix tahini, lemon juice, water and salt, until a smooth paste is formed.
Remove vegetables from oven place on serving plate and drizzle with tahini sauce.