I almost didn’t post this. Firstly, it’s so simple, I feel almost guilty calling it a “recipe”. Secondly, because my photography skills are sadly lacking, this just looks like a big mess and doesn’t do this dish justice at all. It’s really delicious, I promise! It’s a regular in my mid week meal rotation!
This dish is just veggies roasted with just a splash of olive oil, salt and pepper, then topped with a simple tahini drizzle sauce and a scattering of spices, pine nuts and coriander. Served with a side of lebanese bread wedges or pita bread, it’s perfect as a meal, or of course as a side. This is a great way to use up the random leftover roast-able veggies you have at the end of a week.
I’ve simply used a store bought za’atar spice mix which you can buy here in Sydney in any major grocery store alongside other common spices, but I’ve also provided a couple of alternatives for making your own za’atar spice mix or other Middle Eastern spices you can use instead. I often make this with just a sprinkle of cumin and coriander powder.
If you don’t have tahini, a great alternative is to make a simple yoghurt sauce – just combine yoghurt with a squeeze of lemon, minced garlic, salt and olive oil. – Nagi xx
Middle Eastern Roasted Vegetables with Tahini Sauce
- 1 red onion , sliced thickly
- 1 carrot , cut into thick sticks
- 1 zucchini , cut into thick sticks
- 1/4 pumpkin , cut into 2"/3cm cubes
- 1 1/2 cups large cauliflower florets
- 1 beetroot , cut into 1.5"/2cm cubes
- 2 tbsp olive oil
- 1 tsp salt
- Black pepper
Tahini Sauce (see notes for alternative)
- 3 tbsp tahini
- 3 tbsp lemon juice
- 1 small garlic clove , minced (or 1/2 large)
- 1/2 tsp salt
- Black pepper
- 2 tsp za'atar spice mix (see notes)
- 2 tbsp pine nuts , dry roasted
- 1 tbsp coriander , chopped (or parsley)
- Preheat oven to 350F/180C.
- Combine Roasted Vegetable ingredients, spread on baking tray and bake for 30 to 40 minutes.
- Combine Tahini Sauce ingredients. Mix until smooth, and use water to adjust to the consistency of honey.
- Pile roasted vegetables onto a plate. Sprinkle with za'atar, drizzle with Tahini Sauce, scatter over roasted pine nuts and coriander.
- Serve with lebanese bread wedges or pita bread.
2. If you don't have za'atar, you can substitute with a combination of other Middle Eastern spices such as cumin, coriander, sumac.
3. You can make your own za'atar if you want, here is the recipe: 1/4c sumac, 2 tbsp thyme, 1 tbsp sesame seeds, 2 tbsp marjoram, 2 tbsp oregano. This makes more than you need, but keep the leftovers - it is fantastic sprinkled on salads and especially on bread with a drizzle of olive oil and baked until warm!
4. This dish also goes perfectly with a yoghurt sauce - just mix 1/3 cup yoghurt, 1 small garlic clove minced (or 1/2 large), salt and 1 tbsp lemon juice. Then use water to adjust the consistency - or leave it thick if you wish.