Roasted Vegetables with Tahini, Lemon, and Za’atar

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.

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.