Roasted Vegetables with Tahini, Lemon & Za’atar
Description
I find this dressing, especially in combination with the za’atar, to be irresistible but I know tahini is not everyone’s favorite flavor. In the preface to the tahini sauce recipe in Jerusalem, in fact, Ottolenghi warns that for some people the flavor of tahini spoils everything it touches, from a juicy kabob to a fresh salad.
Ingreadient :
- a mix of the saddest vegetables you can find at the market: cabbage, carrots, parsnips are all great options; onions, sweet potatoes, butternut squash, cauliflower, broccoli — anything, really — could work here
- olive oil
- kosher salt
- freshly cracked black pepper
- 3 Tbsp. olive oil
- 3 Tbsp. tahini
- 1½ Tbsp. lemon juice (about ½ a lemon)
- 2 Tbsp. water
- ¼ teaspoon kosher salt
- 1 to 2 cloves garlic, crushed
- 1 teaspoon maple syrup, optional
- za’atar (to taste)
- nice sea salt (like Maldon)
- freshly ground black pepper
For the vegetables:
For the tahini sauce:
For finishing:
Direction :
- Preheat the oven to 450ºF.
- Peel vegetables if appropriate. Cut them into uniform pieces — sticks or cubes or whatever you like. Cut cabbage into wedges keeping the core intact if possible.
- Spread vegetables onto a sheetpan. Season with salt and pepper to taste. Drizzle with olive oil (2 to 3 tablespoons should do it) to coat. Toss gently, then spread in an even layer. Roast for 20 minutes. Check, and give them a stir if you wish. Roast for another 15 to 20 minutes or until nicely caramelized. Note: If your cabbage is getting too brown, you can always remove it after 30 minutes or so, then return the pan to the oven to allow the carrots and parsnips or whatever else you are roasting finish cooking.
- Meanwhile, make the dressing: In a small bowl, stir together the olive oil, tahini (being sure to stir the tahini itself first to make sure it is emulsified), lemon juice, water, salt, and garlic. Taste. Add the maple syrup, if desired. (I like this dressing with a touch of sweetness.) Taste. Adjust with more salt, if necessary, and thin out with more water if necessary, too — the sauce should be pourable or the consistency of a traditional dressing.
- Transfer roasted vegetables to a platter. Taste one. Sprinkle vegetables with a pinch of nice salt if necessary and more pepper if desired. Spoon dressing overtop — depending how many vegetables you made, you likely won’t need all of the dressing. Sprinkle za’atar to taste overtop if using.
