Roasted Mediterranean Vegetables

mediterranean vegetarian
Ingredients
Scale
  • 4 tbsp olive oil, divided
  • 2 tbsp za'atar
  • ½ tsp salt, plus more to taste
  • ¼ tsp black pepper
  • 3 tbsp tahini
  • 2 tbsp lemon juice
  • 1 clove garlic, minced
  • water to thin
  • pecorino cheese, shaved (optional)
veggies
  • 4 cup broccoli florets
  • 3 whole portobello mushroom caps, sliced into strips
  • 1 whole large red onion, cut into wedges
Instructions
  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Cut broccoli into bite-sized florets. Slice portobello caps into 1/2-inch strips. Cut red onion into thin wedges.
  3. Toss vegetables with 3 tbsp olive oil, za'atar, salt, and pepper until evenly coated. Spread in a single layer on the baking sheet.
  4. Roast for 25 minutes, flipping halfway through, until edges are golden and lightly charred.
  5. While vegetables roast, whisk together tahini, lemon juice, remaining 1 tbsp olive oil, minced garlic, and a pinch of salt. Add water one tablespoon at a time until the dressing is smooth and pourable.
  6. Arrange roasted vegetables on a platter. Drizzle generously with the lemon tahini dressing and top with shaved pecorino if desired. Serve warm.
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