Roasted Zucchini with Aleppo Pepper and Tahini Sauce
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Ingredients
Instructions
- 1
Preheat your oven to 425°F (220°C).
- 2
In a large bowl, toss the zucchini slices with olive oil, Aleppo pepper flakes, salt, and black pepper until well coated.
- 3
Spread the zucchini slices in a single layer on a baking sheet lined with parchment paper.
- 4
Roast the zucchini in the preheated oven for about 20-25 minutes or until they are tender and slightly caramelized, turning them halfway through to ensure even cooking.
- 5
While the zucchini is roasting, prepare the tahini sauce. In a small bowl, whisk together tahini, lemon juice, water, minced garlic, and salt until smooth and creamy. Adjust the consistency by adding more water if needed.
- 6
Once the zucchini slices are done roasting, remove them from the oven and let them cool slightly.
- 7
Arrange the roasted zucchini on a serving platter and drizzle generously with the tahini sauce.
- 8
Garnish with freshly chopped parsley and toasted sesame seeds for added flavor and texture.
- 9
Serve the Roasted Zucchini with Aleppo Pepper and Tahini Sauce as a side dish or as part of a mezze platter.
- 10
Enjoy!
Backstory: This recipe was inspired by the vibrant flavors of Middle Eastern cuisine, where zucchini and tahini are commonly used. The Aleppo pepper adds a touch of heat to the dish, while the tahini sauce provides a creamy and indulgent element.
