Name: Middle Eastern Roasted Vegetables with Tahini Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 light meal, 4 as a side
Ingredients: 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))