1small eggplant,peeled if desired, quartered and cut into ½-inch-thick slices
1zucchini and/or summer squash,halved and cut into bite-size pieces
1red bell pepper,seeded and cut into ½-inch strips
1½(15-oz)cans black beans,rinsed and drained, or 2 cups cooked black beans, warmed
Chopped fresh chives, mint and/or cilantro
Preheat oven to 450°F. In a food processor, process garlic until minced. Add tahini; while processor is running, slowly add ½ cup water. Add lemon juice and salt and process until combined. Set aside until serving.
Line a large rimmed baking pan with parchment paper. Place eggplant, zucchini, and bell pepper in a large bowl. In a small bowl, stir together the oil, paprika, salt, cumin, cinnamon, and black pepper. Drizzle the oil mixture over vegetables and toss to combine. Transfer vegetables to the prepared pan. Roast vegetables until tender, stirring once, 10 to 15 minutes.
To serve, divide vegetables and black beans among 4 shallow bowls. Drizzle servings with tahini. Sprinkle with fresh herbs and serve with sliced avocado
Tip: Mix up the vegetables, as long as they roast about the same length of time. Sweet potatoes, Brussels sprouts, carrots, parsnips, and fennel will all roast for about 30 minutes.