Vegan Roasted Summer Veggies with Farro and Lemony Tahini Herb Sauce
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Vegan Roasted Summer Veggies with Farro and Lemony Tahini Herb Sauce is a delicious way to make a light, healthy dinner to use up all those summer veggies!
Recipe type: Vegan
Serves: 2 servings
  • 1 eggplant, diced into ½" cubes
  • 12 oz. brussels sprouts, halved
  • 2 Tbsp. extra virgin olive oil
  • 1 tsp. salt
  • Freshly ground black pepper
  • ½ tsp. paprika
  • 1 cup dried farro
  • ¼ cup tahini (sesame paste)
  • Juice of 1 lemon
  • 1 Tbsp. honey
  • 1 Tbsp. apple cider vinegar
  • ¼ cup chopped fresh herbs, (I used basil and parsley!)
  1. Preheat an oven to 425 degrees and line a rimmed baking sheet with aluminum foil for easy cleanup.
  2. Toss the eggplant cubes and brussels sprouts with olive oil, salt, pepper, and paprika until evenly coated and spread them out on the baking sheet in an even layer.
  3. Roast the veggies in the oven for ~25 minutes until the brussels sprouts get golden brown and crispy.
  4. Meanwhile, prepare 1 cup of dried farro according to package directions.
  5. To make the tahini sauce: stir or blend tahini, lemon juice, honey, apple cider vinegar, herbs, and a pinch of salt & pepper with 3 Tbsp water until smooth and creamy. If the dressing seems to thick, you can thin it out with 1 Tbsp. extra water at a time.
  6. Serve half the cooked farro with half the veggies and a generous drizzle of tahini sauce. Don't skimp! It's delicious and healthy.
Recipe by Ally's Cooking at