Roasted Bell Pepper and Zucchini Sunflower Crunch

"bell pepper zucchini sunflower seeds"

lusaak2

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8/26/2025

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servings

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

This vibrant plant-based recipe features tender roasted bell peppers and zucchini tossed with toasted sunflower seeds for a satisfying crunch. Infused with fresh herbs and a zesty lemon-tahini dressing, it offers a colorful, nutrient-packed dish perfect for a light lunch or a nutritious side. Loaded with antioxidants, healthy fats, and fiber, this recipe is simple, wholesome, and bursting with flavor.

vegan gluten-free healthy crunchy roasted plant-based

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Name: Roasted Bell Pepper and Zucchini Sunflower Crunch
Yield: 4
Ingredients: 2 medium bell peppers (red or yellow), sliced; 2 medium zucchinis, sliced into half-moons; ½ cup raw sunflower seeds; 2 tablespoons olive oil, divided; 2 cloves garlic, minced; 1 tablespoon lemon juice; 1 teaspoon tahini; ½ teaspoon smoked paprika; Salt and black pepper, to taste; ¼ cup fresh parsley, chopped; 1 teaspoon maple syrup or agave (optional)

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