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Roasted Vegetables with Tahini, Lemon, and Za’atar

The dressing on these Roasted Vegetables, especially in combination with the za’atar, is irresistible!

Total Time

50min

3.8

4 Ratings

Author: Alexandra's Kitchen

Servings:

Ingredients

Vegetables

•

to taste

Mixed Vegetables

•

to taste

Kosher Salt

•

to taste

Freshly Ground Black Pepper

Tahini Sauce

•

1/3 cup

Olive Oil

•

3 Tbsp

Tahini

•

Lemon , juiced

•

2 Tbsp

Water

•

1/4 tsp

Kosher Salt

•

1 clove

Garlic , crushed

•

1 tsp

Maple Syrup

For Finishing

•

to taste

Za'atar

•

to taste

Sea Salt

•

to taste

Ground Black Pepper

Cooking Instructions

Preheat the oven to 450 degrees F (230 degrees C).

Peel Mixed Vegetables (to taste) if appropriate. Cut them into uniform pieces, sticks or cubes or whatever you like. Cut cabbage into wedges keeping the core intact if possible.

Spread vegetables onto a sheet pan. Season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste) . Drizzle with Olive Oil (2 Tbsp) to coat. Toss gently, then spread in an even layer. Roast for 20 minutes.

Check, and give them a stir if you wish. Roast for another 15-20 minutes or until nicely caramelized.

Meanwhile, make the dressing: In a small bowl, stir together the Tahini (3 Tbsp) , Olive Oil (3 Tbsp) , the juice from Lemon (1) , Water (2 Tbsp) , Kosher Salt (1/4 tsp) , and Garlic (1 clove) . Taste. Add the Maple Syrup (1 tsp) . Adjust with more salt, if necessary, and thin out with more water if necessary, too.

Transfer roasted vegetables to a platter. Taste one. Sprinkle vegetables with Sea Salt (to taste) and Ground Black Pepper (to taste) . Spoon dressing over the top. Sprinkle Za'atar (to taste) , if using.

Nutrition Per Serving

CALORIES

179

FAT

19.1 g

PROTEIN

0.7 g

CARBS

2.2 g