Roasted Cauliflower, Zucchini, Eggplant, Mushrooms and Red Onion with Tahini and Za'atar

Serving Size: 10

Roasted Cauliflower, Zucchini, Eggplant, Mushrooms and Red Onion are elevated with a rich tahini sauce in this roasted veggie recipe. It’s the perfect side dish or a complete, satisfying meal on its own!

Recipe by: Mona Kobrossi

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time55

Recipe Serving Size10

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 Stove

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

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.

Reheating Instructions

Reheat in frying pan until warm. Or, bake in oven until warm through, about 25 minutes at 350F.

Nutrition