Roast Za’atar Vegetables

This has been a favourite for years and makes a wonderful side dish to any meal, or as an addition to a table of salads.  The herby za’atar complements the vegetables and nutty chickpeas perfectly, and the paprika adds a little depth of flavour.  To have as a standalone vegetarian meal, crumble a packet of feta on top for the last 10 minutes of cooking.

Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Yield: Serves 4
Category: Vegetables
Method: Roast
Cuisine: Middle Eastern
Diet: Vegan


  • 250g (1/2) cauliflower, florets cut from stem
  • 1 red onion, peeled & cut into eighths
  • 1 red and 1 yellow capsicum, sliced
  • 1 400g tin chickpeas, drained and patted dry
  • 1 bulb fennel, trimmed and cut into eighths, fronds reserved for serving
  • 2 tbsp olive oil
  • 2 tbsp Herbie’s Spices Za’atar
  • 1 tsp Herbie’s Spices Sweet Hungarian Paprika
  • 1 tsp salt


  1. Pre-heat oven to 180C.
  2. Combine vegetables and chickpeas in a large bowl and coat with oil, salt, za’atar and paprika.  Mix thoroughly with you hands, then spread out evenly on two lined baking trays.
  3. Roast for 30 minutes, then increase heat to 200C for 10 minutes until tender and golden.
  4. Serve with reserved fennel fronds either hot, warm or at room temperature.
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Nutritional Information
Serving Size 277g
Calories 220g
Sugar 7.8g
Sodium 1.3g
Fat 9.1g
Saturated Fat 1.2g
Carbohydrates 24g
Fiber 6.5g
Protein 8g