This recipe is chock full of flavors, textures and colors. It’s my favorite way to use up veggies that are on their way out or to spice up some average veggies.
In a large bowl, toss potatoes, sweet potatoes, eggplant and carrots in oil and spices (except zataar and tahini) then spread on a large sheet pan and bake for 15 minutes.
Add chickpeas and zucchini to sheet pan with half cooked veggies and toss together with a spatula to distribute spices and to flip over the half cooked veg. Return to oven and bake for 15 more minutes.
Finish with a drizzle of tahini, zataar spice and eat with a salad.
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