There should be no limit to how much a human can be grateful for. Trying to count all our blessings is a challenge, but we should never forget to give thanks to the Almighty for granting us every little that we have and/or that comes our way. Today I am grateful for this view, (more on my trip to Italy in future posts;-) )

Working on Foodeva Marsay Blog posts with this View.. Water Feature at Castello Dal Pozza Hotel, in Arona,Italy.

and WIFI off-course, so I can get ahead with with bringing YOU my blog posts?… BUT MOST IMPORTANTLY it is the little things that matter most, I am Grateful to this little stumble upon, I had one day in my kitchen in Bahrain, while tossing together a few ingredients for a dip, this is what emerged.

Now this has become my absolute Favourite Dressing/Sauce/Dip…. it is so versatile that it can be used and enjoyed with almost anything you like. Do give this one a try and you will see what I mean. I have added here a simple Roasted Vegetable dish that the Yoghurt and Tahini dressing pairs well with, But limiting it to just theses vegetables is not necessary. Personally I enjoy this with a Salad, grilled meats, or as a dipping sauce for savouries. Tahini is a sesame seed paste that is made from soaking sesame seeds in boiling water, and grinding them into a paste, using water to achieve the desired consistency of it. However, here I have used ready store bought variety which is readily available here in Bahrain Supermarkets.

Do give this recipe/s a try, and I look forward to all your feedback, always.

Happy Dip/Sauce/Salad Dressing Making Lovelies?

Marriam S.

Roasted Sweet Potato and Butternut

Servings: 4-6
Difficulty: easy
Print

Author : Foodeva Marsay (@foodeva_marsay)

INGREDIENTS

1 Large Sweet Potato (Peeled and Cut into Wedges)

1 Small/Medium Butternut (Peeled and Cut into wedges)

2 Small Red Onions (Peeled and cut into quarters)

2 Tablespoon Olive Oil

1/2 Tablespoon Lemon Juice

1/2 Teaspoon Cinnamon Powder

1/2 Teaspoon Salt (or to taste)

1/2 Teaspoon Black Pepper (crushed/powder)

1 Teaspoon Dried Parsely

METHOD

? Preheat Oven to 200 Degrees Celsius

? Toss all the above ingredients well

? Place the vegetables in a single layer onto a baking sheet lined with baking paper.

? Bake in Oven for 25-30 minutes, Turning over the vegetables just once during baking time.

? Serve Immediately drizzled with Yoghurt and Tahini dressing and a scatter of freshly chopped Parsley .