Best-Adverb Roasted Vegetables with Herbed Tahini

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Vegetables roasted until perfectly tender-crisp, finished with a vibrant tahini dressing that's best when served warm. This mediterranean-inspired vegetarian ready in about 35 minutes pairs rainbow carrots, zucchini, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 1 lb, peeled and cut into 1-inch sticks rainbow carrots
• 2 medium, cut into 1/2-inch half-moons zucchini
• 1 cup cherry tomatoes
• 2 tbsp extra virgin olive oil
• 1/2 tsp garlic powder
• 1 tsp dried oregano
• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup
• 1-2 tbsp water
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 425°F. Toss carrots, zucchini, and cherry tomatoes with 2 tbsp olive oil, garlic powder, and 1 tsp oregano in a large bowl until evenly coated.
2. Step 2: Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 20 minutes, stirring halfway, until vegetables are tender and edges are caramelized.
3. Step 3: While vegetables roast, whisk tahini, lemon juice, maple syrup, and 1 tbsp water in a small bowl until smooth and creamy; add water 1/4 tsp at a time until drizzleable.
4. Step 4: Remove vegetables from oven and toss with 1/2 tsp oregano. Transfer to a serving dish and drizzle generously with tahini dressing. Sprinkle with fresh parsley before serving.