Sayuran Panggang Timur Tengah dengan Saus Tahini
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.
Foto: RecipeTin Eats — Nagi | RecipeTin Eats
Bahan-bahan
2 porsi
- 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
- Black pepper
- Water
- 2 tsp za'atar spice mix ((see notes))
- 2 tbsp pine nuts (, dry roasted)
- 1 tbsp coriander (, chopped (or parsley))
Langkah-langkah
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Preheat oven to 350F/180C.
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Combine Roasted Vegetable ingredients, spread on baking tray and bake for 30 to 40 minutes.
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Combine Tahini Sauce ingredients. Mix until smooth, and use water to adjust to the consistency of honey.
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Pile roasted vegetables onto a plate. Sprinkle with za'atar, drizzle with Tahini Sauce, scatter over roasted pine nuts and coriander.
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Serve with lebanese bread wedges or pita bread.
Sumber: RecipeTin Eats
oleh Nagi | RecipeTin Eats
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