When I first tried pairing roasted courgettes with tahini, I didn’t expect the creamy, nutty sauce to complement them so well. Courgettes, when roasted until golden and slightly sweet, have a soft texture that soaks up flavour. Tahini adds depth and richness, while lemon juice cuts through with sharp freshness.
The pomegranate seeds are more than just colour. They bring a pop of brightness and a gentle tang that works beautifully against the savoury sauce. This is one of those courgette side dish recipes that feels light but still manages to be filling, especially if served with flatbreads or alongside some lovely grilled meat or fish.
The Ingredients you’ll need
- 4 medium courgettes (about 600g), sliced lengthways into thick strips
- 2 tbsp olive oil
- Salt and pepper, to taste
- 2 tbsp tahini (well stirred)
- Juice of half a lemon
- 1 garlic clove, finely grated
- 2–3 tbsp cold water (to loosen tahini sauce)
- 2 tbsp pomegranate seeds
- 1 tbsp fresh parsley, finely chopped
Step-by-step method for roasted courgettes with tahini
Preheat the oven to 200°C (fan 180°C). The courgette slices go onto a lined baking tray, drizzled with olive oil and seasoned well. I roast them for 20–25 minutes, turning halfway, until they’re golden and tender.
While they roast, whisk together tahini, lemon juice, garlic, and just enough water to make a pourable sauce. I like mine slightly thick so it clings to the courgettes. Once the courgettes are ready, transfer them to a serving plate, drizzle over the tahini sauce, sprinkle with pomegranate seeds and parsley, then serve warm or at room temperature.
Wine pairings for Middle Eastern flavours
A crisp Sauvignon Blanc works here, with grassy notes that balance the tahini. I also enjoy a dry Riesling — its acidity handles the richness while highlighting the pomegranate’s fruitiness. For red, a light Garnacha is fresh enough to avoid clashing with the lemon and tahini, while still offering gentle berry notes. Make sure you check our article about pairing wine with roasted vegetables.
Beer pairings that work well
A witbier with orange peel and coriander seeds plays nicely with the nutty tahini and lemon. Its creamy texture mirrors the sauce’s richness. A pale ale with restrained bitterness also pairs well, letting the pomegranate’s sweetness shine while cleansing the palate between bites.
Can I make this ahead?
Yes — roast the courgettes and store them in the fridge for up to 2 days. Add the tahini sauce and pomegranate just before serving.
Can I make it without tahini?
You can swap tahini for natural yoghurt for a lighter sauce, or use almond butter for a similar richness.
Does this work on the barbecue?
Absolutely. Grilling the courgettes instead of roasting adds a smoky element that works beautifully with the tahini.
Tips for success
Stir the tahini well before using, it tends to separate in the jar. Don’t overcook the courgettes. You want them soft but not mushy, so keep an eye on them towards the end of roasting, make sure your oven is hot.
The sweet-sour pop of pomegranate is great here, but you might also love the herb-packed grilled courgettes with chimichurri sauce. If you’re after more hearty texture, try my spiced courgettes with harissa and chickpeas.
Storage and reheating
Leftovers can be stored in the fridge in an airtight container for up to 2 days. Eat cold or gently reheat in the oven at 160°C. I wouldn’t recommend microwaving as it changes the courgette’s texture.
Ingredient swaps for dietary needs
To make this nut-free, keep the tahini but double-check the brand for cross-contamination. For sesame-free diets, swap tahini for sunflower seed butter or a dairy-free yoghurt. For a protein boost, add chickpeas to the roasted courgettes before serving.
More recipes to explore
For more dishes with fresh, bright flavours, try these Mediterranean courgette ideas that work beautifully as part of a sharing table.
Roasted Courgettes with Tahini, Lemon, and Pomegranate Seeds
Ingredients
- 4 Courgettes medium sized, about 600g, sliced lengthways into thick strips
- 2 tbsp Olive oil extra virgin
- 2 tbsp Tahini make sure you stir it well
- ½ Lemon juiced
- 1 clove Garlic finely grated
- 2 tbsp Water cold, to loosen the tahini sauce
- 2 tbsp Pomegranate Seeds
- 1 tbsp Fresh Parsley finely chopped
- Salt to taste
- Black Pepper freshly ground, to taste
Instructions
- Preheat the oven to 200°C (fan 180°C). The courgette slices go onto a lined baking tray, drizzled with olive oil and seasoned well. I roast them for 20–25 minutes, turning halfway, until they’re golden and tender.
- While they roast, I whisk together tahini, lemon juice, garlic, and just enough water to make a pourable sauce. I like mine slightly thick so it clings to the courgettes. Once the courgettes are ready, I transfer them to a serving plate, drizzle over the tahini sauce, sprinkle with pomegranate seeds and parsley, then serve warm or at room temperature.