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Middle Eastern Roasted Vegetables with Tahini Drizzle
Ingredients
  • subheading: ROASTED VEGETABLES:
  • 1 red onion , sliced thickly
  • 1 carrot , cut into thick sticks
  • 1 zucchini , cut into thick sticks
  • ¼ pumpkin , cut into 2"/3cm cubes
  • 1 ½ cups large cauliflower florets
  • 1 beetroot , cut into 1.5"/2cm cubes
  • 2 tbsp olive oil
  • 1 tsp salt
  • Black pepper
  • subheading: TAHINI SAUCE (SEE NOTES FOR ALTERNATIVE):
  • 3 tbsp tahini
  • 3 tbsp lemon juice
  • 1 small garlic clove , minced (or ½ large)
  • ½ tsp salt
  • Black pepper
  • Water
  • subheading: GARNISHES:
  • 2 tsp za'atar spice mix (see notes)
  • 2 tbsp pine nuts , dry roasted
  • 1 tbsp coriander , chopped (or parsley)
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