|4People as a side||15minutes|
Substituting vegetables: In the winter substitute broccoli, sweet potatoes, turnips or any other root vegetable for the cauliflower, romanesco, and/or Brussels sprouts. In the summer, substitute with zucchini, sweet peppers or eggplant.
Za’atar: If you can’t find za’atar at your local Middle Eastern grocer, make your own. Coarsely grind 1 tablespoon dried thyme, 1 teaspoon toasted sesame seeds, ¼ teaspoon dried marjoram, 1 teaspoon ground sumac (if available), and a large pinch of salt together in a mortar and pestle or spice grinder. Don’t over-grind — there should still be lots of sesame seeds left whole. Store in an airtight container in a dark, cool spot for up to 3 months.
Technique tips: Roast different vegetables separately — they’ll cook at different rates and this way you can make sure they are all properly cooked. When roasting vegetables, space them out so they don’t touch. Overpacking the pan will cause the vegetables to steam and get mushy instead of crisp and brown.
Using dried white beans: You can use dried beans that have been soaked overnight. They will need much more simmering time, minimum 30 minutes.
Recipe adapted from: https://www.today.com/recipes/roasted-vegetable-white-bean-salad-recipe-t144350