These can be served as a side or on the grain of your choice.

1T olive oil or to taste

1 T thyme

1T oregano

1 red onion cut into 8^ths

6 garlic cloves- 3 minced and 3 unpeeled

1 red bell pepper cut into chunks

4 items of summer squash (a blend of crookneck, zucchini & pattypan) cut into chunks

8oz mushrooms, halved

2-3 mildly hot peppers (cherry bomb, Anaheim, poblano (optional))

2T almonds

1T tahini

¼ C Greek yogurt

6 olives, cut off the pit

Heat oven to 450.  Toss vegetables with olive oil, thyme, oregano and 3 minced garlic cloves, salt and pepper and roast for 20 minutes.

Remove the whole garlic cloves and ¼ of the roasted red pepper (including the hot pepper if using).  Add the almonds to the vegetables in the oven and roast another 20 minutes.

Peel the garlic and add it and the peppers to a small blender or food processor.  Add tahini and yogurt to the food processor, season with salt and pepper and blend.

Remove vegetables from the oven and chop the almonds.  To serve, sprinkle the vegetables with almonds, olives and drizzle with the tahini yogurt dressing.

Cooking time: approx 1 hour

Serves 4-6 as a side dish