Roasted CSA Veggies with Dill Sauce

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