ROASTED GREEN BEANS AND TOMATOES WITH TAHINI SAUCE

When you need a side dish to impress, consider this one. Two simple veggies (contrasting colors is a must), joined with a delicious tahini-based sauce. Tahini, that component that makes so many recipes shine, does a great job here!

ZA’TAR ROASTED GREEN BEANS AND TOMATOES WITH TAHINI SAUCE
(from the Bewitching Kitchen, inspired by many sources)

Cherry tomatoes (red or a mixture of colors)
Green beans, trimmed
about 2 Tablespoons olive oil
1/2 tsp za’tar (or to taste)
salt and pepper

for the sauce:
¼ cup tahini
juice and zest of 1 lemon
about 1/4 cup water (amount will vary according to your tahini)
drizzle of honey

to serve:
toasted sesame seeds

Heat the oven to 400°F. Coat the tomatoes with one tablespoon of olive oil, season with salt, pepper, and a sprinkle of za’tar. Place the tomatoes in a baking sheet in a single layer, large enough to hold them and the green beans later. Roast for 10 minutes. 

Meanwhile, coat the green beans with the remaining tablespoon of olive oil, the remaining za’atar, salt and pepper to taste. Add to the tomatoes after they have been in the oven for 10 minutes. Roast all veggies together until the green beans are starting to brown (12 minutes or so longer).  As they roast, make the sauce by mixing all the ingredients in a small bowl, adjusting the amount of water to make it a nice drizzling consistency.

Transfer the roasted veggies to a serving platter, add the sauce, sprinkle with sesame seeds and serve right away.

ENJOY!

to print the recipe, click here

Comments: Amounts are quite flexible for everything in this recipe, and I suggest you try the tahini sauce as you make it. Different brands, and also how well you are able to mix the tahini before measuring will have a big impact on the outcome. For my taste, lemon juice should be added with a heavy hand, but then a touch of honey mellows it beautifully. I almost added pomegranate molasses, but left that for a next adventure. When I brought it to the table,  I heard a “oh, wow!” from the husband. And as we enjoyed it with juicy chicken legs, life seemed almost normal. Which is as nice a feeling as one can have these days.

ONE YEAR AGO: Brazilian Pao de Queijo (re-blogged from the past)

TWO YEARS AGO: The Chignon

THREE YEARS AGO: Rack of Lamb Sous-Vide with Couscous Salad

FOUR YEARS AGO: Focaccia with Grapes, Roquefort and Truffled Honey

FIVE YEARS AGO: Moroccan Carrot Dip over Cucumber Slices

SIX YEARS AGO: White Chocolate Macadamia Nut Cookies

SEVEN YEARS AGO: Cilantro-Jalapeno “Hummus”

EIGHT YEARS AGO: A Moving Odyssey

ELEVEN YEARS AGO:
 
Shrimp Moqueca

13 thoughts on “ROASTED GREEN BEANS AND TOMATOES WITH TAHINI SAUCE

  1. Pingback: ROASTED GREEN BEANS AND TOMATOES WITH TAHINI SAUCE — Bewitching Kitchen – Sarah's Attic Of Treasures

  2. Familiar favourite ingredients put together in a somewhat different way ! Easy ! Appetizing . . . will be on my plate soonest. Love to use tahini and like one can make this as easily for one/twp. or for a crowd . . . . Lamb cutlets or a juicy rare steak would work well also . . . thank you Milady . . .

    Liked by 1 person

  3. I could bathe in tahini or the Israeli “Techina Sauce” made from it and served across the country with felafel and shawarma. We’re having dinner with our next-door neighbors next Monday (outdoors is the plan). I’m hoping to serve this. Maybe I’ll add the pomegranate molasses.

    Liked by 1 person

  4. I’ve come to the conclusion that pretty much everything tastes better with tahini (including brownies!) — cheers to those flickering moments of normality.

    Liked by 1 person

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