Quick Roasted Vegetables

Ingredients

• 600 g Hokkaido pumpkin
• 2 carrots
• 1 Zucchini
• 2 red onions
• 265 g Chickpeas (drained weight; canned)
• 150 g cherry tomatoes
• 2 sprigs thyme
• 2 sprigs Rosemary
• 3 tbsp olive oil
• Salt
• 1 Garlic clove
• 0.5 bunch Parsley (10 g)
• 3 tbsp tahini (15 g)
• 1 tbsp Lemon Juice
• 1 tbsp sesame seeds (15 g)

Instructions

1. 1.

   Peel the pumpkin, remove the seeds and cut the flesh into bite‑sized pieces. Peel, wash and slice the carrots. Wash, halve lengthwise and slice the zucchini. Peel, halve and slice the onions. Drain and rinse the chickpeas in a sieve. Wash the tomatoes. Spread everything on a baking tray.

2. 2.

   Wash and dry shake the thyme and rosemary. Place them on the tray and mix all with olive oil and salt. Roast the vegetable mixture in a preheated oven at 200 °C (convection 180 °C; gas: level 3–4) for about 20 minutes.

3. 3.

   Meanwhile, for the tahini sauce peel and finely chop the garlic. Wash, dry shake and finely chop the parsley. Whisk the tahini with a little water and lemon juice until creamy. Stir in the parsley and garlic and season with salt.

4. 4.

   Distribute the quick roasted vegetables on plates and drizzle with the tahini sauce. Sprinkle with sesame seeds and serve hot.