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 Australia 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. – Bec xx

PS If you enjoyed this, try this Stuffed Eggplant: Moroccan Style – BCs World topped with spiced beef – it’s amazing!

Middle Eastern Roasted Vegetables with Tahini Sauce {Vegan} – great way to use up leftover veggies, insanely simple, fabulous sauce!

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Recipe:

Prep: 10minutes mins

Cook: 30minutes mins

Total: 40minutes mins Light Meal, Salad, Side Middle Eastern
Servings: 2 light meal, 4 as a side Tap or hover to scale

A simple Middle Eastern dish that’s perfect for using up left over veggies at the end of a week. You can use any vegetables you want, just make sure to cut them to size so they cook in roughly the same time. Stuffed into pitas, it makes a wonderful light meal or lunch, or a perfect side.
Ingredients

Roasted Vegetables
▢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
▢Water

Garnishes
▢2 tsp za’atar spice mix (see notes)
▢2 tbsp pine nuts, dry roasted
▢1 tbsp coriander, chopped (or parsley)

Instructions:

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.

Recipe Notes:

1. You can use whatever roast-able veggies you have, such as fennel, parsnip, eggplant and potato. Just make sure to cut them so they cook in roughly the same time.
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;.