Roasted Vegetables with Tahini, Lemon, and Za’atar
The dressing on these Roasted Vegetables, especially in combination with the za’atar, is irresistible!
Author: Alexandra's Kitchen
Freshly Ground Black Pepper
Ground Black Pepper
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
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