Middle Eastern Roasted Vegetables with Tahini Sauce
Prep
10m
Cook
30m
Total
40m
This Middle Eastern Roasted Vegetables with Tahini Sauce recipe features a colorful array of roasted vegetables including red onion, carrot, zucchini, pumpkin, cauliflower, and beetroot, drizzled with a flavorful tahini sauce and garnished with za'atar spice mix, roasted pine nuts, and fresh coriander. A delicious and healthy dish!
Ingredients
2 servingsRoasted Vegetables
Tahini Sauce (see Notes For Alternative)
Garnishes
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
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Calories 388kcal 19%
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Fat 26g 40%
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Saturated Fat 4g 20%
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Carbohydrates 34g 11%
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Fiber 7g 28%
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Sugar 16g 32%
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Protein 10g 20%
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Cholesterol 0mg 0%
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Sodium 704mg 29%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. You can use whatever roast-able veggies you have, such as fennel, parsnip, eggplant and potato. Just make sure to cut them so they cook in roughly the same time.2. If you don't have za'atar, you can substitute with a combination of other Middle Eastern spices such as cumin, coriander, sumac.3. You can make your own za'atar if you want, here is the recipe: 1/4c sumac, 2 tbsp thyme, 1 tbsp sesame seeds, 2 tbsp marjoram, 2 tbsp oregano. This makes more than you need, but keep the leftovers - it is fantastic sprinkled on salads and especially on bread with a drizzle of olive oil and baked until warm!4. This dish also goes perfectly with a yoghurt sauce - just mix 1/3 cup yoghurt, 1 small garlic clove minced (or 1/2 large), salt and 1 tbsp lemon juice. Then use water to adjust the consistency - or leave it thick if you wish.
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