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Roast summer vegetables with a basil-tahini sauce

Serves 2 with some of the sauce left over for another day.

From http://dishingupthedirt.com/zucchini/farm-stand-summer-vegetable-bowls/

Ingredients

For the sauce:
1/2 cup packed fresh basil
1/4 cup tahini
1 clove of garlic
2 tablespoons extra virgin olive oil
1 teaspoon lemon juice
1 teaspoon honey
pinch of cayenne pepper
pinch salt 
pinch pepper

Roasted Veggies & Quinoa 
1 tablespoon olive oil
1 small summer squash, sliced into thin rounds
1 small courgette, sliced into thin rounds
1 1/2 cups cherry tomatoes
salt and pepper
1/2 cup quinoa, cooked according to the pack instructions

Pan Fried Chickpeas
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1 tbsp olive oil
1 can of chickpeas, drained and rinsed
pinch of salt

Directions

I adjusted the quantities to serve 2, but I didn't change anything in the method. Head over to http://dishingupthedirt.com/zucchini/farm-stand-summer-vegetable-bowls/ for the how to.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Roast summer vegetables with a basil-tahini sauce in bowls


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