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Middle Eastern Roasted Vegetables with Tahini Sauce | Daily Dine

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Middle Eastern Roasted Vegetables with Tahini Sauce

Middle Eastern Roasted Vegetables with Tahini Sauce

A simple Middle Eastern dish that's perfect for using up left over veggies at the end of a week. You can use any vegetables you want, just make sure to cut them to size so they cook in roughly the same time. Stuffed into pitas, it makes a wonderful light meal or lunch, or a perfect side.

View original recipe on recipetineats.com

saladsidemiddle-eastern

0

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 2

Ingredients

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))

Instructions

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.