Baked Sweet Potato, Shallots And Squash With Bean Dip

• 3 small sweet potatoes, peeled and cut into 1/4-inch thick slices
• 1 medium red pepper, quartered
• 8 oz shallots, peeled, broken into segments
• 8 oz baby yellow squash, halved
• 6 medium plum tomatoes, halved
• 2 tsp olive oil
• 6 sprigs thyme
• 3 cloves garlic, crushed
• 1 can (15 oz) lima beans, drained and rinsed
• 1/4 cup tahini
• 1/4 cup low fat yogurt
• 2 tbsp coarsely chopped chives
• 2 tsp lemon juice, plus lemon wedges, to serve

1. Preheat the oven to 350u0b0F. Place the vegetables on a parchment paper-lined baking pan. Brush with combined oil, thyme and garlic. Bake, uncovered, for about 45 mins or until tender. Turn the vegetables, except the tomato, occasionally.
2. For the bean dip, mash the lima beans in a medium bowl. Stir in the tahini, yogurt, chives and lemon juice. Season.
3. Serve vegetables with the bean dip and lemon wedges, if desired.

sweet potatoes, red pepper, shallots, tomatoes, olive oil, thyme, garlic, beans, tahini, yogurt, chives, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/34648 (may not work)