Egyptian-Inspired Paleo Vegetable Kebabs with Zesty Tahini Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup cherry tomatoes 1 small zucchini 1 small yellow squash 1 red bell pepper 8 oz mushrooms 2 tbsp olive oil Salt and pepper, to taste Fresh parsley, for garnish Tahini Sauce: 1/4 cup tahini 2 tbsp lemon juice 1 clove garlic, minced 2 tbsp water Salt and pepper, to taste

Instructions

1. Preheat the oven to 400°F (205°C).
2. Wash and cut cherry tomatoes in half, zucchini and yellow squash into 1 inch cubes, red bell pepper into 1 inch squares, and mushrooms in half or quarters depending on size.
3. Thread vegetables onto skewers, alternating between different types.
4. Drizzle with olive oil and season with salt and pepper.
5. Place skewers on a baking sheet lined with parchment paper.
6. Bake for 20 25 minutes, or until tender and slightly charred, turning halfway through.
7. In a small bowl, whisk together tahini, lemon juice, garlic, water, salt, and pepper to make the sauce.
8. Remove kebabs from oven and let cool slightly. Remove vegetables from skewers and arrange on a serving platter. Drizzle with tahini sauce and garnish with fresh parsley.

Chef’s Insight

Use wooden skewers to avoid metallic taste from metal skewers To prevent sticking, line the baking sheet with parchment paper or use silicone baking mats

Notes

Ensure all vegetables are cut evenly for uniform cooking