Middle Eastern Roasted Vegetables

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.

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)

Instructions

• Preheat oven to 350F/180C.
• Combine Roasted Vegetable ingredients, spread on baking tray and bake for 30 to 40 minutes.
• Combine Tahini Sauce ingredients. Mix until smooth, and use water to adjust to the consistency of honey.
• Pile roasted vegetables onto a plate. Sprinkle with za'atar, drizzle with Tahini Sauce, scatter over roasted pine nuts and coriander.
• Serve with lebanese bread wedges or pita bread.

 Recipe 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.