Roasted Veggies a la Bravas
Delicious veggies with bravas sauce.
- 1 eggplant
- 4 Potatoes
- 1 Onion
- 1 Red Bell Pepper
- 2 Red Bell Pepper
- 1 onion
- 1 tomato
- 2 cloves garlic
- ⅓ 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.