Miso Roasted Veggie Flatbreads with Green Tahini Yogurt
- Yield: 2 flatbreads, serving 4
Ingredients
- 1 eggplant, about 1 pound, diced into 3/4 inch cubes
- 1 butternut squash, about 1 1/2 pounds, peeled and seeds removed, diced into 3/4 inch cubes
- 1 red onion, sliced into rings
- 2 tablespoons olive oil
Miso Sesame Sauce
- 2 tablespoons white miso
- 1 tablespoon rice vinegar
- 1 tablespoon tahini
- 1 tablespoon water
- 2 teaspoons olive oil
- 1 teaspoon maple syrup
Green Tahini Yogurt Sauce
- 1/4 cup tahini
- 1/4 cup greek yogurt
- 1/3 cup packed parsley leaves
- 1/3 cup packed cilantro
- 2 garlic cloves, minced
- juice of 1 lemon
- 1/2 teaspoon sea salt
- 2 tablespoons water
Spelt Flatbreads (recipe follows)
Instructions
- Preheat the oven to 375.
- In a large bowl, toss the eggplant, squash, and onions with olive oil. Divide the vegetables onto 2 parchment-lined baking sheets and spread in a single layer. (It may be tempting to crowd the vegetables onto one baking sheet, but vegetables will steam rather than roast if the pan is overcrowded.)
- Roast vegetables until they soften and turn golden around the edges, about 30 minutes. Stir halfway to ensure even roasting.
- While vegetables are roasting, whisk together the ingredients for the miso sesame sauce. Set aside. In a food processor or blender, add the ingredients for the green tahini yogurt sauce and blend until smooth. Set aside.
- Divide miso sauce between the two pans and toss vegetables with the sauce until evenly coated. Return pans to the oven to bake for another minute just to allow the sauce to settle in.
- Arrange roasted vegetables over the two flatbreads, leaving a small border around the edges. Drizzle with green tahini yogurt sauce and serve immediately.
Notes
miso sesame sauce inspired byMy New Roots
green tahini sauce adapted from The Green Life