Roast Vege with Australian Black Lime and BBQ Glaze
Ingredients
- Roasted Vegetables
* 500g vegetables, cut into large 4–5cm pieces (pumpkin, sweet potato, carrots work beautifully)
* 1–2 tsp Australian black lime salt
* 1–2 tbsp olive oil
* 2 tbsp Australian black lime BBQ glaze
* 1 tbsp tamari - Whipped Tahini
* 1 cup Greek yoghurt
* 2 tbsp tahini
* 1 clove garlic
* Juice of ½ lemon (or more to taste)
* 1 tsp Australian black lime
* 1 tbsp olive oil
* ½ tbsp salt - To Serve
* 1 tsp honey
* 1 tbsp chopped parsley or coriander
Directions
- Roast the Vegetables
Preheat your oven to **200°C fan (220°C conventional) **
Place the chopped vegetables on a tray and toss with:
* Australian black lime salt
* olive oil
* BBQ glaze
* tamari
Spread in a single layer (don’t overcrowd — use two trays if needed).
Roast for 45–55 minutes, turning once halfway through, or until: the vegetables are tender all the way through and deeply caramelised on the edges. Keep roasting if you haven’t quite got to either of these stages. - Make the Whipped Tahini Yoghurt
Add all ingredients (yoghurt, tahini, garlic, lemon juice, Australian black lime, olive oil, salt) to a blender or food processor:
Blend until smooth, light and slightly aerated.
Taste and adjust — you want it creamy, tangy, and just a little savoury-forward. - Assemble
Spread the whipped tahini onto a serving plate.
Pile the hot roasted vegetables over the top.
Finish with:
* a drizzle of honey
* chopped parsley or coriander
Notes & Tips
Cut size matters: big chunks = creamy centres + crispy edges
Add salted and/or spiced chickpeas to the roasting tray about half way through if you want to add some extra protein and make it a whole meal.
* Don’t skip the tamari — it deepens the umami and helps with browning
* This works beautifully warm or at room temp (great for entertaining)