Roasted Vegetables W Tahini Sauce Over Orzo
Elevate your weeknight dinner routine with this vibrant dish of Roasted Vegetables with Tahini Sauce over Orzo. Bursting with flavor and packed with wholesome ingredients, this recipe combines caramelized roasted vegetables—like red bell peppers, zucchini, and cherry tomatoes—with a velvety tahini sauce for a creamy, tangy twist. Served over tender orzo pasta, this vegetarian meal is balanced, hearty, and ready in just 40 minutes. The smoky paprika seasoning on the veggies complements the nutty tahini, while a squeeze of fresh lemon juice brightens every bite. Perfect as a satisfying main course or a crowd-pleasing side dish, this recipe is easy to prepare and ideal for meal prep. Garnish with fresh parsley for an extra pop of color and flavor, and enjoy a nourishing, Mediterranean-inspired dish that’s as delightful to look at as it is to eat!
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Recipe Information
Ingredients
- 1 cup Orzo pasta
- 1 large Red bell pepper
- 1 medium Zucchini
- 1 small Red onion
- 1 medium Carrot
- 1 cup Cherry tomatoes
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 3 tablespoons Tahini
- 2 tablespoons Lemon juice
- 1 clove Garlic
- 3 tablespoons Water
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Cook the orzo according to package instructions. Drain and set aside.
Prepare the vegetables: dice the red bell pepper, zucchini, and carrot into bite-sized pieces. Slice the red onion into wedges. Leave the cherry tomatoes whole.
On a large baking sheet, combine the vegetables. Drizzle with 2 tablespoons of olive oil, then sprinkle with garlic powder, salt, black pepper, and paprika. Toss to coat the vegetables evenly.
Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they're tender and slightly caramelized.
While the vegetables are roasting, prepare the tahini sauce. In a small bowl, whisk together tahini, lemon juice, the remaining 1 tablespoon of olive oil, minced garlic, and water until smooth. Add a pinch of salt if needed.
To assemble: divide the cooked orzo among plates or bowls. Top with the roasted vegetables, then drizzle the tahini sauce generously over everything.
Garnish with chopped fresh parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.8 g | 96% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4332 mg | 188% | |
| Total Carbohydrate | 207.5 g | 75% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 34.1 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3633 mg | 279% | |
| Iron | 16081.8 mg | 89343% | |
| Potassium | 1692 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
