Autumn Roast Vegetables with Za’atar

Prep time:

Cook time:

Serves: 4

We love this as a meal of it’s own, but can also recommend it highly with a roast leg of lamb.

Notes

To make a hearty vegetarian main course, serve roast vegetables on top of a thick pumpkin puree and crumble feta on top.

Ingredients
  • 1 red capsicum, deseeded and cut into 2cm strips
  • 1 yellow capsicum, deseeded and cut into 2cm strips
  • 1 orange capsicum, deseeded and cut into 2cm strips
  • 1 small bulb fennel, cut into small wedges and fronds reserved for serving
  • ½ cauliflower, florets removed and halved if they are large
  • 1 cup cooked chickpeas
  • 1 tbsp Herbie’s Spices Za’atar
  • 2 tbsp olive oil

Instructions
  1. Preheat oven to 180C while preparing vegetables.
  2. Place veg and chickpeas on a large baking tray so that they aren’t overlapping too much. Toss in za’atar and oil and ensure well coated.
  3. Bake for 30-40 minutes, turning once or twice for even browning.
  4. Remove to a serving plate and garnish with fennel fronds.