Baked Herb-Roasted Vegetables with Golden Garlic Tahini Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

An assortment of roasted seasonal vegetables coated in fragrant herbs and served with a silky golden garlic tahini sauce, capturing California’s vibrant plant-based flavors. This mediterranean-inspired vegan (vegan, gluten free) ready in about 40 minutes blends large, cut into 1-inch chunks carrots, medium, cut into 1-inch chunks zucchini, medium, cut into wedges red onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 large, cut into 1-inch chunks carrots
• 2 medium, cut into 1-inch chunks zucchini
• 1 large, cut into 1-inch pieces red bell pepper
• 1 medium, cut into wedges red onion
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/3 cup tahini
• 3 tbsp fresh lemon juice
• 2 cloves, minced garlic cloves
• 1/4 cup warm water
• 1/2 tsp smoked paprika

Instructions

1. Step 1: Preheat oven to 425°F. In a large mixing bowl, toss 3 large chopped carrots, 2 medium chopped zucchini, 1 large chopped red bell pepper, and 1 medium chopped red onion with 3 tbsp olive oil, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp sea salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Spread the vegetables on a large rimmed baking sheet in a single layer. Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and edges are caramelized.
3. Step 3: Meanwhile, in a small bowl, whisk together 1/3 cup tahini, 3 tbsp fresh lemon juice, 2 minced garlic cloves, 1/4 cup warm water, and 1/2 tsp smoked paprika until smooth and creamy.
4. Step 4: Transfer roasted vegetables to a serving dish and drizzle with the golden garlic tahini sauce. Serve warm as a vibrant, plant-forward side or main dish.