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Roasted Herby Vegetables and Tahini Sauce

Course: Side Dish


  • 1/3 cup tahini
  • 1/3 cup full fat greek yogurt
  • 1/3 cup cultured sour cream see notes
  • dash maple syrup or honey
  • 1 tsp preserved lemons, diced omit if you don't have
  • 2 tsp lemon juice
  • pinch kosher or sea salt
  • 2 tsp mild vinegar (white wine or rice)


  • Whisk everything together and spread it out on a plate.
  • Toss the vegetables in oil and salt and roast them at 425 degrees for about 20 minutes, until charred and soft.
  • Toss them in the herbs and pile them on top of the sauce!


You can use all greek yogurt, all sour cream, normal yogurt, any kind of combo!