Roast summer vegetables with a basil-tahini sauce

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

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

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 :)