Middle Eastern Roasted Vegetables with Tahini Sauce
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
4.94 out of 5 stars
(16)
Ingredients
2 servings
- 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
- 3 tbsp tahini
- 3 tbsp lemon juice
- 1 small garlic clove (, minced (or 1/2 large)
- 1/2 tsp salt
- Black pepper
- Water
- 2 tsp za'atar spice mix (see notes)
- 2 tbsp pine nuts (, dry roasted)
- 1 tbsp coriander (, chopped (or parsley)
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Preparation
Step 1
Preheat oven to 350F/180C.
Step 2
Combine Roasted Vegetable ingredients, spread on baking tray and bake for 30 to 40 minutes.
Step 3
Combine Tahini Sauce ingredients. Mix until smooth, and use water to adjust to the consistency of honey.
Step 4
Pile roasted vegetables onto a plate. Sprinkle with za'atar, drizzle with Tahini Sauce, scatter over roasted pine nuts and coriander.
Step 5
Serve with lebanese bread wedges or pita bread.
Step 6
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