Herb-Roasted Mediterranean Vegetables with Tahini Drizzle

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

A vibrant medley of oven-roasted Mediterranean vegetables finished with a creamy, nutty tahini sauce. This Mediterranean-inspired vegetarian recipe, ready in about 45 minutes, pairs zucchini, cut into 1-inch chunks, red bell pepper, cut into 1-inch pieces, red onion, sliced into wedges 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 medium zucchini, cut into 1-inch chunks
• 1 large red bell pepper, cut into 1-inch pieces
• 1 small eggplant, peeled and cut into 1-inch cubes
• 1 medium red onion, sliced into wedges
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup tahini
• 2 tbsp lemon juice
• 3 tbsp water
• 1 clove minced garlic
• 1 tsp maple syrup

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F (220°C). In a large bowl, toss 1 medium zucchini (cut into 1-inch chunks), 1 large red bell pepper (cut into 1-inch pieces), 1 small peeled eggplant (cut into 1-inch cubes), and 1 medium red onion (sliced into wedges) with 3 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and caramelized at the edges.
3. Step 3: While the vegetables roast, whisk together 1/4 cup tahini, 2 tbsp lemon juice, 3 tbsp water, 1 minced garlic clove, and 1 tsp maple syrup in a small bowl until smooth and creamy.
4. Step 4: Drizzle the roasted vegetables with the tahini sauce and serve warm or at room temperature as a side or light main dish.