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Roasted Veggies a la Bravas

Delicious veggies with bravas sauce.
Prep Time 20 mins
Cook Time 40 mins
Course Main Course
Servings 3



  • 1 eggplant
  • 4 Potatoes
  • 1 Onion
  • 1 Red Bell Pepper

For sauce:

  • 2 Red Bell Pepper
  • 1 onion
  • 1 tomato
  • 2 cloves garlic
  • tsp each salt, pepper, chili powder
  • 2 tbsp tahini
  • splash water
  • ½ lemon juice
  • handful fresh parsley to garnish


  • In a one baking tray roast cubed bravas ingredients seasoned with salt and olive oil.
  •  In the second tray roast bell peppers, quartered onion and tomato.
  • The sauce ingredients are going to cook faster so when it’s slightly browned take it from the oven and let it cool down.
  • Add sauce ingredients to a food processor and blend well with hand blender.
  • When the rest of the veggies are cooked remove from the oven and transfer to a serving plate.
  • Pour over the sauce and garnish with fresh parsley.
Keyword gluten-free, lunch, Main, Sauce, Veggies