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!
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