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Home Christmas Christmas Sides: Warm & Hearty

Middle Eastern Roasted Vegetables with Tahini Drizzle

By:Nagi
Published:11 Jun '14Updated:20 Mar '19
33 Comments
Recipe v

I almost didn’t post this. Firstly, it’s so simple, I feel almost guilty calling it a “recipe”. Secondly, because my photography skills are sadly lacking, this just looks like a big mess and doesn’t do this dish justice at all. It’s really delicious, I promise! It’s a regular in my mid week meal rotation!

This dish is just veggies roasted with just a splash of olive oil, salt and pepper, then topped with a simple tahini drizzle sauce and a scattering of spices, pine nuts and coriander.

Served with a side of lebanese bread wedges or pita bread, it’s perfect as a meal, or of course as a side. This is a great way to use up the random leftover roast-able veggies you have at the end of a week.

I’ve simply used a store bought za’atar spice mix which you can buy here in Sydney in any major grocery store alongside other common spices, but I’ve also provided a couple of alternatives for making your own za’atar spice mix or other Middle Eastern spices you can use instead. I often make this with just a sprinkle of cumin and coriander powder.

If you don’t have tahini, a great alternative is to make a simple yoghurt sauce – just combine yoghurt with a squeeze of lemon, minced garlic, salt and olive oil. – Nagi xx

PS If you enjoyed this, try this Moroccan Baked Eggplant with Beef topped with spiced beef – it’s amazing!

Middle Eastern Roasted Vegetables with Tahini Sauce {Vegan} - great way to use up leftover veggies, insanely simple, fabulous sauce!

 

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Middle Eastern Roasted Vegetables with Tahini Sauce

Author: Nagi | RecipeTin Eats
Prep: 10 minutes mins
Cook: 30 minutes mins
Total: 40 minutes mins
Light Meal, Salad, Side
Middle Eastern
4.94 from 15 votes
Servings2 light meal, 4 as a side
Tap or hover to scale
Print
  • 25
A simple Middle Eastern dish that's perfect for using up left over veggies at the end of a week. You can use any vegetables you want, just make sure to cut them to size so they cook in roughly the same time. Stuffed into pitas, it makes a wonderful light meal or lunch, or a perfect side.

Ingredients

Roasted Vegetables

  • 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

Tahini Sauce (see notes for alternative)

  • 3 tbsp tahini
  • 3 tbsp lemon juice
  • 1 small garlic clove , minced (or 1/2 large)
  • 1/2 tsp salt
  • Black pepper
  • Water

Garnishes

  • 2 tsp za'atar spice mix (see notes)
  • 2 tbsp pine nuts , dry roasted
  • 1 tbsp coriander , chopped (or parsley)

Instructions

  • Preheat oven to 350F/180C.
  • Combine Roasted Vegetable ingredients, spread on baking tray and bake for 30 to 40 minutes.
  • Combine Tahini Sauce ingredients. Mix until smooth, and use water to adjust to the consistency of honey.
  • Pile roasted vegetables onto a plate. Sprinkle with za'atar, drizzle with Tahini Sauce, scatter over roasted pine nuts and coriander.
  • Serve with lebanese bread wedges or pita bread.

Recipe Notes:

1. You can use whatever roast-able veggies you have, such as fennel, parsnip, eggplant and potato. Just make sure to cut them so they cook in roughly the same time.
2. If you don't have za'atar, you can substitute with a combination of other Middle Eastern spices such as cumin, coriander, sumac.
3. You can make your own za'atar if you want, here is the recipe: 1/4c sumac, 2 tbsp thyme, 1 tbsp sesame seeds, 2 tbsp marjoram, 2 tbsp oregano. This makes more than you need, but keep the leftovers - it is fantastic sprinkled on salads and especially on bread with a drizzle of olive oil and baked until warm!
4. This dish also goes perfectly with a yoghurt sauce - just mix 1/3 cup yoghurt, 1 small garlic clove minced (or 1/2 large), salt and 1 tbsp lemon juice. Then use water to adjust the consistency - or leave it thick if you wish.
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

 

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33 Comments

  1. Dewey says

    December 11, 2023 at 5:21 pm

    Hi Nagi and JB, just wondering if you can use unhulled tahini for this sauce? I bought a jar as I read somewhere you can use it like peanut butter on toast, but I find it quite bitter on its own, so wondering what else I can do with it?

    Reply
  2. Les says

    October 24, 2023 at 4:58 am

    5 stars
    Delicious dressing! Perfect balance 🙂 Thanks 🙂

    Reply
  3. Alison Holmes says

    May 17, 2023 at 4:10 pm

    5 stars
    Made this tonight. Really delicious, so many flavours.
    Didn’t have much cauliflower so added some chickpeas instead. Some came out crunchy.
    Hubby liked it too, so that’s a bonus.

    Reply
  4. Raquel says

    April 12, 2023 at 6:03 pm

    Best Roasted Veggies I have ever tasted! And the sauce/dressing is absolutely to die for.
    Nagi, you are the Julia Child of our time!
    Thank you for sharing all your flawless recipes. 💕

    Reply
  5. Amy Morgan says

    December 7, 2022 at 5:55 am

    5 stars
    I crave this tahini sauce constantly 😆

    Reply
  6. Sharon Davies says

    September 18, 2022 at 5:42 pm

    I really love these vegetables. I always use whatever I have on hand. But follow everything else. Your website is so fantastic and I have recommended it heaps of times. Love that I can type in an ingredient and find recipes to suit. Thank you!!

    Reply
  7. Steph says

    February 9, 2022 at 8:40 pm

    5 stars
    Ah Nagi, you’ve done it again! 🤣👍

    Reply
  8. Katherine says

    February 5, 2022 at 7:44 am

    5 stars
    Nagi, you knocked it out of the park again!! I used your Chicken Shawarma spices to marinate some bone in, skin on thighs, then I roasted them at the same time as these vegetables.. I served everything with the toppings, together… .so, so, so good!!!

    Reply
  9. Kyra says

    December 27, 2021 at 6:46 pm

    5 stars
    So very tasty, this is regularly on our menu! For health, cost, flavour and effort it’s outstanding 😍

    Reply
  10. Kaye says

    July 18, 2021 at 5:26 am

    5 stars
    Fab dish….
    Roasted Butternut Squash coated in Rapeseed oil and a sprinkling of Sweet Paprika for 30 mins, added red onion halfway through. Toasted some Pumpkin Seeds and added a few leftover pieces of cooked chicken before dressing in the Tahini Sauce, topped with Coriander; delicious.

    Thanks Nagi

    Reply
  11. Beeble says

    December 1, 2020 at 8:22 pm

    5 stars
    Hi Nagi, I used this as a general guide for roasting vegetables without bothering with the sauce and it was yummy. Just letting you know though, that the measurements for imperial and metric are not even close for matching up for the chopped pumpkin and beetroot

    Reply
  12. Jo says

    October 19, 2020 at 5:41 pm

    It may be a “simple” recipe, but the flavours were amazing! I made a recipe with tahini once before, and I wasn’t a big fan of it so I was a little nervous cooking this one. But I still had some left over tahini so I decided to give it another go, knowing how amazing your recipes always are. I’m so glad I did! Hubby and I both had second serves of veggies. Another keeper, thank you Nagi!

    Reply
    • jo says

      October 19, 2020 at 5:46 pm

      5 stars
      Sorry, forgot to give it 5 stars!

      Reply
  13. TLH says

    January 26, 2020 at 11:44 pm

    5 stars
    Thanks Nagi for this recipe. I used it to do my roast vegetables which served as a side to a slow cooked leg of lamb I did for my wife’s birthday! (recipe of that also taken from you…)
    I left out onion and cauliflower and added red pepper instead.
    I did not use the tahini sauce or the garnishes, instead topped the veggies with bits of goat cheese.
    It came out amazing!

    Reply
    • Nagi says

      January 28, 2020 at 11:30 am

      Sounds like you nailed it!! N x

      Reply
      • TLH says

        January 28, 2020 at 6:08 pm

        🙏

        Reply
  14. Amanda says

    July 27, 2019 at 7:30 am

    5 stars
    Turned out great! Even my hubby, a veggie hater, had double helpings. He loved the amount of flavour everything had. Thanks Nagi! 🙂

    Reply
    • Nagi says

      July 27, 2019 at 5:29 pm

      That’s great to hear!!!

      Reply
  15. Kira says

    April 21, 2019 at 12:28 pm

    4 stars
    Very good.. Easy. Cooked faster than expected. Blended yogurt Tamari and “Mike’s Hot Honey” and some cardamon to create a really tasty hot/sweet yogurt drizzle for this dish. Used Eggplant, squash, carrot, red onion, red bell pepper and zucchini.

    Reply
    • Nagi says

      April 22, 2019 at 1:09 pm

      Sounds great Kira!

      Reply
  16. Jennifer Bowker Keely says

    March 14, 2018 at 6:13 am

    5 stars
    Absolutely gorgeous, and so simple. I’m so glad you decided to post it, thank you 🙏

    Reply
    • Nagi says

      March 14, 2018 at 9:36 pm

      I LOVE HEARING THAT!! *Sorry for shouting* 😂

      Reply
  17. sharda says

    March 2, 2017 at 2:44 pm

    I tried this recipe and it turned out very good. Thanks so much!

    Reply
    • Nagi says

      March 3, 2017 at 7:53 am

      Hi Sharda! I’m so happy to hear you enjoyed this, thanks for taking the time to come bak and let me know! N xx

      Reply
  18. Ela simon says

    January 15, 2017 at 4:16 pm

    Than you for the recipes. Could someone tell me if when I open the tahini tin, do I drain off the oil? Thank you i

    Reply
    • Nagi says

      January 15, 2017 at 5:22 pm

      Hi Ela! I mix it in 🙂 If yours is really hard, pop it in the microwave in 10 second bursts (remove metal lid, make sure there is no metal silver on label) and that makes it super easy to mix it in.

      Reply
  19. Chelsey says

    May 11, 2016 at 7:02 pm

    One of my faves!
    I didn’t realise you were from Sydney too?! 🙂

    Reply
    • Nagi says

      May 13, 2016 at 1:39 pm

      Yes!! Where are you??? I’m up in the Northern Beaches!!

      Reply
      • Chelsey says

        May 13, 2016 at 2:18 pm

        Oh that’s awesome. I’m just over in the Inner West 🙂

        Reply
  20. Lou says

    April 22, 2016 at 9:50 pm

    5 stars
    Yum! This was so good! I added some baby spinach and freekah, and just used whatever veggies I had in the fridge, and it was perfect. A delicious veggie dish perfect for the cooler weather. I’ve shared on my page and a few others I’m a member of, that’s how yummy I thought it was. Thank you!
    http://www.facebook.com/MumLovesFood

    Reply
    • Nagi says

      April 26, 2016 at 8:37 am

      Oooh! So glad you enjoyed this Lou, it’s been AGES since I made it, thanks for the reminder! 🙂 N x

      Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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