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Mediterranean Roasted Vegetables

Mediterranean Roasted Vegetables - Living with Ivey

Description

Over arugula and drizzled with a Tahini-Maple Vinaigrette

READ THE RECIPE BELOW

Ingredients

eggplant
heads of broccolini (or 1 large head of broccoli)
cups green beans
red onion
tbsp olive oil
minced garlic clove
cup halved pitted olives
cup chopped herbs (dill and parsley)
cups arugula
Pinch of flaky sea salt as garnish
cup balsamic vinegar
tbsp Dijon mustard
tbsp tahini
tsp maple syrup
cup olive oil

Instructions

Preheat oven to bake 400 or convection bake at 350 if you have
Chop vegetables and arrange on a parchment lined baking sheet
Toss with olive oil and minced garlic
Roast for 25 minutes
Arrange platter beginning with bed of arugula
Top with roasted vegetables, herbs and olives
Drizzle with Tahini-Maple Vinaigrette

Tahini-Maple Vinaigrette Instructions

Whisk together all ingredients except olive oil
Gradually add in olive oil while whisking to emulsify