Name: Middle Eastern Roasted Vegetables with Tahini Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: Roasted Vegetables:; 1 red onion , sliced thickly; 1 carrot , cut into thick sticks; 1 zucchini , cut into thick sticks; 1/4 pumpkin , cut into 2"/3cm cubes; 1 1/2 cups large cauliflower florets; 1 beetroot , cut into 1.5"/2cm cubes; 2 tbsp olive oil; 1 tsp salt; Black pepper; Tahini Sauce (see notes for alternative):; 3 tbsp tahini; 3 tbsp lemon juice; 1 small garlic clove , minced (or 1/2 large); 1/2 tsp salt; Black pepper; Water; Garnishes:; 2 tsp za'atar spice mix (see notes); 2 tbsp pine nuts , dry roasted; 1 tbsp coriander , chopped (or parsley)

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.

Middle Eastern Roasted Vegetables with Tahini Sauce

Ingredients

Roasted Vegetables

Tahini Sauce (see Notes For Alternative)

Garnishes

Steps

Notes

Nutrition Facts