This delicious and light dish is filled with Mediterranean flavors. Besides the nutritious vegetables, this salad is dressed with a great tahini cream, which is filled with great minerals such as phosphorus, lecithin, magnesium, potassium and iron.

4 mini eggplants, sliced
2 cups (about ⅓ medium head) cauliflower florets
2 large portobello mushroom caps, sliced
2 cups (about ¼ medium) butternut squash, cut into sticks
2 teaspoons avocado oil
Salt, to taste
Black pepper, to taste

½ cup nonfat plain yogurt
3 tablespoons tahini
1 tablespoon lemon juice
½ teaspoon ground cumin
1 teaspoon fresh parsley
2 cloves garlic, crushed
¼ teaspoon salt

½ cup pomegranate seeds, for garnish

1. Preheat oven to 400°F.
2. Place eggplant, cauliflower, mushrooms and squash on a sheet pan. Drizzle with oil and season with salt and pepper. Roast for 30 minutes, stirring every 10 minutes, or until vegetables are cooked through and golden.
3. To make dressing, combine yogurt, tahini, lemon juice, cumin, parsley, garlic and salt in a small bowl. Whisk to combine. Just before serving, drizzle dressing over roasted vegetables and sprinkle with pomegranate seeds.

For more great recipes, check out this weeks issue of Whisk by Ami