Middle Eastern Roasted Vegetables with Tahini Drizzle

Ingredients

• 1 red onion, slice d thickly
• 1 carrot, cut into thick sticks
• 1 zucchini, cut into thick sticks
• 1/4 pumpkin, cut into 2"1/3 cm cubes
• 1 1/2 cup slarge cauliflower florets
• 1 beetroot, cut into 1.5"1/2 cm 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. Preheat oven to 350F/180C.
2. Combine Roasted Vegetable ingredients, spread on baking tray and bake for 30 to 40 minutes.
3. Combine Tahini Sauce ingredients. Mix until smooth, and use water to adjust to the consistency of honey.
4. Pile roasted vegetables onto a plate. Sprinkle with za'atar, drizzle with Tahini Sauce, scatter over roasted pine nuts and coriander.
5. Serve with lebanese bread wedges or pita bread.