You can use this sauce over just about any roasted veggies!  I just made a list that goes with August veggies, but feel free to compile your own with whatever you've got that's in season!

• Cooking oil
• carrots, chopped
• baby beets, chopped
• kohlrabi, peeled and chopped
• eggplant, chopped
• summer squash, chopped
• green/dragon beans, chopped
• salt and pepper to taste

Spread carrots, beets, kohlrabi on a baking tray. Toss with oil, salt, pepper and roast at 400 for 15-20 mins. Add summer squash, eggplant, green beans and roast another 10-20 minutes more until everything is tender. Drizzle with one of the dill sauces below:

• 2 TBLS lemon juice
• 2TBLS dill, finely chopped
• Salt and pepper to taste

Mix with EITHER:

• ½ cup sour cream + ¼ cup heavy cream
• OR ¼ cup tahini + ¼ cup hot water