Roasted vegetables

Roasted vegetables with garlic sauce and sriraccia

In the Middle-East many dishes are common to the different countries. Each country, and sometimes, region, gives the dishes its own flair and its own touch. Take shawarma for instance: it’s part of practically each middle-eastern cuisine but tastes different from one to the other. This recipe uses the same marinade for the Lebanese shawarma, but substitutes the meats with wonderful vegetables. What makes a lebanese shawarma lebanese, might you ask: it’s mainly two ingredients: cardamom and vinegar. They give shawarma that very Lebanese flavour. This dish is truly a vegetable feast with lovely flavours and a high degree of comfort food-ness 🙂


  • 250 gr potatoes

  • 1/2 cauliflower

  • 1 aubergine

  • 1 bell pepper

  • 2 onions

  • 4 tablespoon olive oil


  • 2 tablespoon red wine vinegar

  • 4 tablespoons olive oil

  • 1,5 teaspoon cardamom

  • 1,5 teaspoon ground coriander

  • 1 teaspoon allspice

  • Salt

  • Black pepper


  • 15 cherry tomatoes

  • 1/2 large cucumber

  • 1 small red onion

  • A handful of flat-leaf parsley

  • Extra virgin olive oil

  • Salt

on the side

  • 75 ml tahini

  • 75 ml water

  • 1 garlic clove

  • Sriraccia

  • Wraps or Lebanese flatbread


  • Preheat the oven at 200ºC. 
  • Prepare the vegetables: cut the potatoes (keep the skin) and aubergines in cubes; cut the cauliflower into small pieces; cut the pepper and onion in stripes.
  • In a large bowl combine the marinade ingredients and mix well. Add the vegetables and mix well to coat all the pieces.
  • Spread the vegetables on a baking tray lined with baking parchment and roast them in the oven, about 25 minutes, until cooked through.
  • Quarter the cherry tomatoes and cut the cucumber in small cubes.
  • Finely chop the red onion and parsley and combine them with the tomatoes and cucumber. Add the olive oil and season with a pinch of salt.
  • Crush the garlic in a mortar.
  • Mix the tahini with the water and stir in the garlic.
  • To serve, divide the hot veggies onto individual plates. Scoop some of the salad on top and finish off with the tahini sauce and sriraccia.
Roasted vegetables

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