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Welcome to my recipe blog! I document my adventures in the kitchen, my love for food, and my journey back to health through healthy cooking. Hope you have a nice stay!

Harissa Roasted Veggies with Lemon Tahini Dressing

Harissa Roasted Veggies with Lemon Tahini Dressing

Ingredients for Roasted Veggies:

  • 2-3 zucchinis diced

  • 2-3 peppers of all colors diced

  • 1 small or medium eggplant diced

  • 1 small red onion diced

  • 1/2 cup pitted prunes chopped

  • 2 tbsp Mina harissa paste

  • 2 tbsp extra virgin olive oil

  • 1/2 tsp salt

Ingredients for Lemon Tahini Dressing:

  • 2 tbsp Soom tahini

  • 2 tbsp full fat yogurt (I use Siggi’s)

  • 2 tbsp water

  • 1 tsp lemon juice

  • 1/2 tsp salt

  • 1/8 tsp black pepper

  • 1 large clove garlic grated

Instructions for Roasted Veggies:

  1. Pre-heat oven to 400 degrees F.

  2. Wash veggies and dry them thoroughly with paper towels.

  3. Dice vegetables into 1/2 inch or 1 inch pieces, and chop pitted prunes in half.

  4. Lay vegetables and prunes on a lined baking sheet.

  5. Use hands to massage harissa paste, salt, and olive oil into veggies and prunes.

  6. Roast in oven for 40-50 minutes or until caramelized and tender.

  7. Place veggies in a serving tray or bowl.

  8. Drizzle Tahini dressing all over veggies. Serve immediately!

Instructions for Tahini Dressing:

  1. Place all ingredients in a bowl and mix until a thin dressing like consistency forms. Add additional water if needed to thin it.

  2. Adjust seasonings as necessary before dressing veggies.

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