Middle Eastern Roasted Vegetables with Tahini Sauce
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RecipeTin Eats · by Nagi | RecipeTin Eats★ 4.8 (19)

Middle Eastern Roasted Vegetables with Tahini Sauce

NUTRITION · PER SERVING40M COOK
CAL 21%·PRO 20%
CARBS 38G35% OF CAL
9G FIBER0G ADDED14G INTRINSIC15G OTHER14G TOTAL SUGAR
FAT 29G61% OF CAL
4G SAT25G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted vegetables with tahini sauce seasoned with za'atar and topped with pine nuts. A flexible, vegetarian dish that works stuffed in pita or as a side.

mainmiddle easterndairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 2
  • 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
  • Water
  • 2 tsp za'atar spice mix ((see notes))
  • 2 tbsp pine nuts (, dry roasted)
  • 1 tbsp coriander (, chopped (or parsley))
PREP
10M
SODIUM
2009MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.