Roasted Vegetables with Tahini, Lemon, and Za’atar

13 INGREDIENTS • 6 STEPS • 50MINS

Roasted Vegetables with Tahini, Lemon, and Za’atar

Recipe

3.8

4 ratings

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

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Roasted Vegetables with Tahini, Lemon, and Za’atar

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Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

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

50MINS

Total Time

$0.50

Cost Per Serving

Ingredients

Servings

4

us / metric

Vegetables

to taste

Mixed Vegetables

to taste

to taste

Freshly Ground Black Pepper

Tahini Sauce

1/3 cup

3 Tbsp

1

Lemon, juiced

1 1/2 Tbsp juice per 4 servings

2 Tbsp

Water

as needed

1 clove

Garlic, crushed

1 tsp

For Finishing

to taste

Za'atar

to taste

to taste

Ground Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

179

Fat

19.1 g

Protein

0.7 g

Carbs

2.2 g

Love This Recipe?

Roasted Vegetables with Tahini, Lemon, and Za’atar

Save

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.

http://www.alexandracooks.com/

Cooking InstructionsHide images

step 1

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

step 2

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.

step 2 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.

step 3

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.

step 3 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.

step 4

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

step 5

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 (as needed), 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.

step 5 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 (as needed), 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.

step 6

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.

step 6 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.

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