Rec cred: ruhana ebrahim
Pic cred: @ruhanas_kitchen
1 large eggplant
1 red onion
1 tray baby marrows
1 yellow bell pepper
1⁄2 packet woolworths on the vine roasting tomatoes
2-4 tablespoon Olive oil
1 teaspoon salt
1⁄2 teaspoon chilli powder
1⁄2 teaspoon garlic powder
2 tablespoon sumac
1 tablespoon thyme
2 teaspoon roasted sesame seeds
1 tablespoon oregano
1⁄2 teaspoon rough salt
(Substitute sumac with 1 tablespoon lemon zest)
Mix all of the ingredients in a food processor, but do not over-mix it. You want the sesame seeds to still be recognizable. A mortar and pestle will work fine too. Store the zaatar in an airtight container and use as needed.
Set the oven to 180degC.
Slice eggplant and dunk in lemon water so it does not brown. Charr on a griddle pan on high heat on either side. Do not worry to cook through.
Cut pepper into 12 pieces.
Cut marrows in halves lengthwise.
Cut onion into quarters and separate layers.
Combine the vegetables, garlic, za'atar, salt, chilli and olive oil in a roasting tin and spread out. Be generous with oil and salt. Every 10 minutes give the veg a good move around. After about 30minutes, start tasting for done-ness. If not done roast until satisfied with done-ness.