Roasted Bell Pepper and Zucchini Sunflower Crunch | DishGen Recipe
This vibrant plant-based recipe features tender roasted bell peppers and zucchini tossed with toasted sunflower seeds for a satisfying crunch. Infused with fresh herbs and a zesty lemon-tahini...
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Cooking tools:
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- Baking sheet
- Parchment paper
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- Mixing bowl
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- Serving bowl
- Spatula
- Measuring spoon
Ingredients
- 2 medium bell peppers (red or yellow), sliced
- 2 medium zucchinis, sliced into half-moons
- ½ cup raw sunflower seeds
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon tahini
- ½ teaspoon smoked paprika
- Salt
- black pepper
- ¼ cup fresh parsley, chopped
- 1 teaspoon maple syrup or agave (optional)
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