East-West Dipping Sauce for Roasted Veggies

We like to eat roasted veggies. Often, on Meatless Monday, we will have roasted veggies for lunch. It is a great way to use up all those stray vegetables in your refrigerator drawer before they turn into science projects. Plus it tastes wonderful. It tastes fine with just a little salt, olive oil, and red pepper flakes on it, but sometimes, especially if you are eating only roasted vegetables for the meal and not just as a side, it is good to serve a dipping sauce. This is my favorite one so far:

  • 2 T. tahin
  • 1 T. tamarind sauce
  • 1 t. soy sauce
  • 1 large spoonful yogurt
  • 1 tsp. sriracha

Put the tahin in a small bowl. Dump in the tamarind and soy sauces. Microwave about 30 seconds. Then whisk in the yogurt and the sriracha sauce. Serve with roasted veggies. Yum.

Enough for two to three meal sized servings of roasted veggies.

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