Mediterranean Roasted Veg 1
Rec cred: ruhana ebrahimPic cred: @mama_taught_me_well
Ingredients:1 large eggplant1 red onion1 tray baby marrows1 yellow bell pepper½ packet woolworths on the vine roasting tomatoes 2-4 tablespoon Olive oil1 teaspoon salt1 tablespoon Za'atar spice½ teaspoon garlic powder
Rec cred: Ruhana EbrahimPic cred: @mama_taught_me_well
Ingredients:2 tablespoon sumac spice1 tablespoon dried thyme2 teaspoon roasted sesame seeds1 tablespoon dried oregano ½ teaspoon salt1 tablespoon cumin powder1 tablespoon coriander powder¼ teaspoon rough red chillies(*Substitute sumac with 1 tablespoon lemon zest)
Method:1. If you would like spice fine, then mix all of the ingredients in a food processor. Then it would be best to grind cumin and coriander seeds.2. If you want the sesame seeds to still be recognizable, then just mix together.3. Store the za'atar in an airtight container and use as needed.
Veg-1. Set the oven to 180degC.2. Slice eggplant and dunk in lemon water so it does not brown. 3. Charr on a griddle pan on high heat on either side. Do not worry to cook through.4. Cut pepper into 12 pieces.5. Cut marrows in halves lengthwise.6. Cut onion into quarters and separate layers.7. Combine the vegetables, garlic, za'atar, salt, chilli and olive oil in a roasting tin and spread out. Be generous with oil and salt. 8. Every 10 minutes give the veg a good move around.9. After about 30minutes, start tasting for done-ness. 10. If not done roast until satisfied with done-ness.