Zaatar Spiced Roasted Vegetables

When I feel like Roasted Vegetables this is what I mean. A large variety of seasonal vegetables, that are well seasoned. This time I used Zaatar which is a  Middle Eastern spice mix that contains oregano, basil, thyme, sumac, sesame seeds and salt. In Israel, it is common to find in the market pitta bread topped with Zaatar and olive oil, and it is truly divine! There is something very comforting and earthy about Zaatar. You can use it to top cashew cheese, or to spice up your green salad. It is definitely lifting this dish up to the next level. Less is more. The simple dishes are the best!

 

Ingredients:

1 eggplant, cubed

1 zucchini, cubed

1 yellow beet, peeled and cubed

1 large carrot, peeled and cubed

1 yam, peeled and cubed

1 acorn squash, sliced

2 potatoes, peeled and cubed

1 parsnip, peeled and cubed

1 head of garlic, peeled and divided into cloves

seaoning: 

4-5 tablespoons olive oil

4-5 tablespoons water

3 tablespoons zaatar

1 tablespoon sweet paprika

1 tablespoon old bay seasoning

salt

pepper

 

Directions: 

heat oven to 375° F

Take a large mixing bowl and add all the the seasoning ingredients. Use a whisk to mix.

add all vegetables into the same bowl and mix well with your hands for an evenly distribution of the vegetables. 

Take a Pyrex dish, pour all the vegetables, cover with aluminum foil and bake for about an hour. 

remove the aluminum foil and roast for a couple of minutes, until golden brown. 

 

 

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