Half-Sheet Pan Roasted Vegetables with Tahini Drizzle

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-11 · Updated 2026-07-11

A colorful medley of vegetables roasted on a half-sheet pan, finished with a creamy tahini sauce for a satisfying vegan side or main. This mediterranean-inspired vegan ready in about 45 minutes pairs large carrot, medium zucchini, medium red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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 large carrot
• 1 medium zucchini
• 1 medium red bell pepper
• 1 small red onion
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water
• 1/4 tsp garlic powder

Instructions

1. Step 1: Preheat oven to 425°F and line a half-sheet pan (about 9x13 inches) with parchment paper. Peel and cut 1 large carrot into 1/2-inch thick sticks. Cut 1 medium zucchini and 1 medium red bell pepper into 1-inch pieces. Slice 1 small red onion into wedges.
2. Step 2: Toss all prepared vegetables with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread evenly on the sheet pan and roast for 25-30 minutes, tossing halfway through, until vegetables are tender and caramelized at edges.
3. Step 3: Meanwhile, whisk together 2 tbsp tahini, 1 tbsp lemon juice, 1 tbsp water, and 1/4 tsp garlic powder in a small bowl until smooth and creamy. Drizzle over roasted vegetables just before serving.