Preheat the oven to 450 degrees F (230 degrees C).
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)
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)
Lemons (1 1/2 Tbsp)
Water (2 Tbsp)
Kosher Salt (1/4 tsp)
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)
Ground Black Pepper (to taste)
. Spoon dressing over the top. Sprinkle
Za'atar (to taste)
, if using.