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    You are in: Home / Recipes / Roasted Vegetables W/Tahini Sauce over Orzo Recipe
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    Roasted Vegetables W/Tahini Sauce over Orzo

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Elmotoo's Note:

    I concocted this for RSC #7. I love the earthiness of roasted/grilled vegetables; I think they taste best prepared this way. I wanted a sauce that was a bit different with a lot of flavor. And the kids wanted pasta. ;)

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    Units: US | Metric




    1. 1
      Quarter the eggplant & peppers, put into large bowl with tomatoes & coat w/olive oil. Either grill or roast in a 350F oven on a baking sheet until softened & charred. *Note: the tomatoes will not take as long. Start eggplant & peppers 1st.* This will take 10 - 15 minutes, depending on your oven or how hot your grill is. When they are done, sprinkle with kosher salt & place on a platter. Sprinkle with garbanzo beans.
    2. 2
      Sauce: Whisk hot vegetable stock into tahini. Add garlic, lemon juice & zest, and salt.
    3. 3
      Serve vegetables over orzo & top with sauce.

    Ratings & Reviews:

    • on June 27, 2005


      I was attracted to this recipe and think the creator is on the right track. I thought the veggies were roasted in too large of pieces and that the peelings left on the peppers were a little bitter. The tahini dressing over the orzo had a lot of potential; I think it could have a little more zing.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roasted Vegetables W/Tahini Sauce over Orzo

    Serving Size: 1 (578 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 610.9
    Calories from Fat 211
    Total Fat 23.4 g
    Saturated Fat 3.3 g
    Cholesterol 0.0 mg
    Sodium 797.4 mg
    Total Carbohydrate 87.0 g
    Dietary Fiber 18.5 g
    Sugars 11.1 g
    Protein 19.8 g

    The following items or measurements are not included:

    vegetable stock

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