Step 1

Preheat oven to 450 degrees F.

Step 2

Place chopped vegetables in a bowl with olive oil. Mix well and spread on parchment lined baking sheet. Sprinkle with sea salt and pepper.

Step 3

Roast vegetables for 15 minutes. Remove from oven and flip. Roast for an additional 15-20 minutes or until browned.

Step 4

While vegetables are roasting mix together tahini, lemon juice, garlic and water. Stir to combine completely. If too thick add more water.

Step 5

Toast pine nuts on stove top or in toaster oven until slightly browned. Watch carefully.

Step 6

When vegetables are done drizzle with tahini mix and top with pine nuts, za’atar and parsley.

Step 7

Store leftovers in fridge for up to 3 days.