From the page: Za'atar: the Middle East in a jar
Idea 4
Roasted veggies
Roasting vegetables with za'atar is a classic way to use up whatever's left in the fridge drawer, a common practice in Levantine kitchens where nothing went to waste — er, where everything found a new purpose. In the oven, the vegetables' moisture evaporates and their natural sugars caramelize — that's the Maillard reaction, which turns simple vegetables into something sweet and golden.
What you need
- Assorted veggies (potato, carrot, zucchini, eggplant, onion, cauliflower)
- 2 to 3 tablespoons of za'atar
- 3 tablespoons of olive oil
- Salt to taste
- A large baking sheet
How to make it
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1
Cut the veggies into similarly sized pieces, about two fingers wide — even sizes make sure everything roasts at the same pace.
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2
Toss everything in a bowl with olive oil, salt, and za'atar, mixing with your hands — the oil helps the seasoning stick and keeps the veggies from drying out.
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3
Spread in a single layer on the baking sheet, without crowding — pieces touching each other steam instead of browning.
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4
Roast at 400 °F for 30 to 40 minutes, flipping halfway through to brown both sides.
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5
In the last 5 minutes, do the fork test: it should slide in easily, but without the piece falling apart.
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6
Take out of the oven and finish with a squeeze of lemon, which wakes up the flavor of the herbs.
Finishing touches
Serve with plain yogurt on top for a refreshing contrast, or mash the roasted veggies onto bread for a hearty sandwich. Almost any firm vegetable works — use whatever you have on hand.
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