Roasted Herby Vegetables and Tahini Sauce
full fat greek yogurt
cultured sour cream
maple syrup or honey
preserved lemons, diced
omit if you don't have
kosher or sea salt
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!