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 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.
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
2 onions, I did slice these
2-3 TBS of za’atar seasoning
2 TBS coconut oil
1 lemon, zested and juiced
1 TBS dijon mustard
basil (if you have it)
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.