Middle Eastern Roasted Vegetables with Tahini Sauce

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

• 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
• 3 tbsp tahini
• 3 tbsp lemon juice
• 1 small garlic clove (, minced (or 1/2 large))
• 1/2 tsp salt
• Black pepper
• Water
• 2 tsp za'atar spice mix ((see notes))
• 2 tbsp pine nuts (, dry roasted)
• 1 tbsp coriander (, chopped (or parsley))

Instructions

1. 1

   Preheat oven to 350F/180C.

2. 2

   Combine Roasted Vegetable ingredients, spread on baking tray and bake for 30 to 40 minutes.

3. 3

   Combine Tahini Sauce ingredients. Mix until smooth, and use water to adjust to the consistency of honey.

4. 4

   Pile roasted vegetables onto a plate. Sprinkle with za'atar, drizzle with Tahini Sauce, scatter over roasted pine nuts and coriander.

5. 5

   Serve with lebanese bread wedges or pita bread.