Levantine cuisine · Vegetable Dishes

Khodra Mshakkale bil Furn

Colorful roasted vegetables baked with olive oil, finished warm with zaatar and lemon juice.

Ingredients · for 4 servings

• 1 eggplant
• 2 zucchini
• 2 red bell peppers
• 400 g waxy potatoes
• 2 red onions
• 4 cloves garlic
• 6 tbsp olive oil
• 2 tbsp zaatar spice blend
• 1 lemon
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Preheat the oven to 210 °C top/bottom heat; cut the eggplant and zucchini into 2 cm thick half-moons, the peppers into wide strips and the potatoes into 2 cm cubes.
2. Cut the red onions into eighths and lightly crush the unpeeled garlic so it turns sweet and creamy in the oven.
3. Toss everything thoroughly with 5 tbsp olive oil, salt and pepper in a bowl and spread on a large tray in a single layer – vegetables piled too densely steam instead of roasting.
4. Bake for 35–40 min., turning once halfway through, until the edges are deeply browned and the potatoes are soft inside.
5. Mix the zaatar with the remaining olive oil and the juice of half a lemon and drizzle immediately over the hot vegetables so they soak up the seasoning paste.
6. Sprinkle with roughly chopped parsley and serve warm on a platter with the remaining lemon wedges.