Spiced Sumac and Za'atar Roasted Vegetable Medley with Tahini Drizzle

Ingredients

• 2 cups cauliflower florets, cut into bite-sized pieces
• 2 cups carrots, sliced into rounds
• 1 cup red bell pepper, diced
• 2 tablespoons olive oil
• 1 tablespoon sumac
• 1 tablespoon za'atar
• 1 teaspoon salt
• 1 teaspoon black pepper

• 1 cup tahini
• 2 tablespoons lemon juice, freshly squeezed
• 1 clove garlic, minced
• 1 teaspoon salt
• 3 tablespoons water, as needed to thin

Method

1. 01
   Preheat the oven to 400°F (200°C).
2. 02
   In a large bowl, combine cauliflower, carrots, and red bell pepper. Drizzle with olive oil and sprinkle with sumac, za'atar, salt, and black pepper. Toss to coat the vegetables evenly.
3. 03
   Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 30-40 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
4. 04
   While the vegetables are roasting, prepare the tahini drizzle. In a small bowl, whisk together tahini, lemon juice, minced garlic, salt, and enough water to reach a smooth, pourable consistency.
5. 05
   Once the vegetables are roasted, transfer them to a serving platter. Drizzle the tahini sauce over the top.
6. 06
   Serve warm, garnished with additional za'atar or fresh herbs if desired.