Use it or throw it away

About every 2 weeks, I go thoroughly go through the refrigerator and pantry to  clean out, organize and throw out. I tend to find veggies that need to be used, open boxes of veggie broth, half boxes of pasta, etc. On a recent cleaning frenzy I found potatoes, radishes, carrots that needed to be used and I had purchased a few lovely golden beets that I had already used the greens.

I have been reading “The Cookbook” by Yotam Ottolenghi and I was inspired to use za’atar seasoning and fresh lemon, and there you have it – roasted veggies with za’atar and lemon basil . Quick, easy and delicious.

IMG_3400

Roasted Vegetables with Za’atar

Wash and chop all vegetables so they are the same size

4-5 Red potatoes (or whatever you have on hand)

4 golden beets

4-5 carrots

2 onions, I did slice these

2-3 TBS of za’atar seasoning

2 TBS coconut oil

Dressing

1 lemon, zested and juiced

1 TBS dijon mustard

basil (if you have it)

olive oil

1-2 cloves garlic

salt and pepper

Wash and chop vegetables, I did peel the beets, but you can scrub them well and you will not have to. In a large bowl combine veg with za’atar, coconut oil (melted) salt and pepper to taste. Place on a baking sheet in a single layer and roast for 30-40 minutes (until fork tender).

In a separate bowl combine lemon juice and zest, salt and pepper, garlic, chopped basil and mustard. Stream in oil to make a vinaigrette.

Serve veggies warm with vinaigrette spooned over.

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