← All recipes

🍽️ Sesame Roasted Vegetables

218 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg vegetables (e.g. fennel, pumpkin flesh, sweet potatoes, bell peppers, zucchini)
• 1 onion
• 2 garlic cloves
• 4 tbsp olive oil
• 2 rosemary sprigs
• 4 sage leaves
• salt
• pepper (from the mill)
• 150 g plain yogurt
• lemon juice
• 1 tbsp black sesame
• 1 tbsp white sesame
• 1 tbsp freshly chopped parsley

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Wash the vegetables thoroughly and clean them.
3. 3. Peel the vegetables if necessary.
4. 4. Halve the bell peppers and remove the seeds and core.
5. 5. Cut all the vegetables into large chunks.
6. 6. Peel the onion and cut it into eight wedges.
7. 7. Peel the garlic cloves.
8. 8. Slice the garlic into thin pieces.
9. 9. Wash the fresh herbs.
10. 10. Toss the vegetables with the oil.
11. 11. Add the washed herbs.
12. 12. Season with salt and pepper.
13. 13. Line a baking tray with baking paper.
14. 14. Spread the vegetables on the tray.
15. 15. Roast the vegetables for 35 to 40 minutes until tender.
16. 16. Stir the yogurt with a splash of lemon juice.
17. 17. Put both types of sesame seeds into a frying pan.
18. 18. Toast the sesame seeds briefly.
19. 19. Divide the roasted vegetables among plates.
20. 20. Sprinkle the vegetables with the toasted sesame.
21. 21. Chop the parsley.
22. 22. Sprinkle the chopped parsley over the top.
23. 23. Add a dollop of yogurt.
24. 24. Serve the dish.

Nutrition per serving

• kcal: 218
• Protein: 6 g · Fett/Fat: 16 g · Carbs: 12 g