Roasted Cauliflower, Zucchini, Eggplant, Mushrooms and Red Onion with Tahini and Za’atar
$0.00 Cooking Fee
Serving Size: 4 oz
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Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
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https://ottolenghi.co.uk/recipes/roast-butternut-squash-and-red-onion-with-tahini-and-za-atar
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Heat the oven to 425F.
- Place chopped vegetables in a bowl with olive oil. Mix well and spread on parchment lined baking sheet. Sprinkle with sea salt and pepper.
- Roast vegetables for 15 minutes. Remove from oven and flip. Roast for an additional 15-20 minutes or until browned.
- Keep an eye on the onions and eggplant: they may cook faster than the rest of the veggies, so may need to be removed earlier. Remove from the oven and leave to cool.
- Meanwhile, place the tahini in a small bowl with the lemon juice, water, garlic, and salt. Whisk to the consistency of honey, adding more water or tahini as necessary.
- Pour the olive oil into a small frying pan set on medium-low heat. Add the pine nuts and salt. Cook for two minutes, stirring, until the nuts are golden brown. Set aside in a small bowl.
- To serve, spread the vegetables on a platter and drizzle with tahini sauce. Scatter the pine nuts on top, followed by the za'atar and parsley.
Notes
For 10 servings use 2 sheet pans for optimal browning.
Cook Times
Ingredients
Ingredients
For the Vegetables
- 1 each medium cauliflower cut into small florets (washed and dried well)
- 2 each zucchini cubed
- 1 each eggplant cubed
- 4 ounce cremini mushroom quartered
- 2 each red onion cut into wedges (each onion into 8ths)
- 6 tablespoon extra virgin olive oil
- 1 teaspoon Kosher salt more or less to taste or to dietary preference
- 1/2 teaspoon freshly ground black pepper
For the Tahini Sauce
- 7 tablespoon tahini
- 3 tablespoon fresh lemon juice
- 6 tablespoon water
- 1/4 teaspoon Kosher salt
- 4 clove garlic small, crushed
For Roasting the Nuts
- 7 tablespoon pine nuts
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon Kosher salt
For Serving
- 2 tablespoon za'atar
- 2 tablespoon Italian parsley roughly chopped
Cooking Tools Required
Baking Pan, Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Saute pan, Sharp Knives, Skillet, Spatula, Tongs, Top StoveReheating/Serving Instructions
Reheat in frying pan until warm. Or, bake in oven until warm through, about 25 minutes at 350F.
Nutrition
Calories: 255kcal | Carbohydrates: 16g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 388mg | Potassium: 689mg | Fiber: 5g | Sugar: 6g | Vitamin A: 209IU | Vitamin C: 59mg | Calcium: 74mg | Iron: 3mg
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