Roasted Vegetables Fatteh
Roasted Vegetables Fatteh
Description
Discover a delicious way to enjoy vegetables with this Roasted Vegetable Fatteh! Tender roasted veggies are layered with crispy bread, chickpeas, and two flavorful dressings, creating an unforgettable healthy dish.
Ingredients
⇵
For the Roasted Vegetables
For the Pomegranate Molasses Dressing
For the Tahini-Yogurt Dressing
For Assembly & Garnish
Instructions
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Cut your chosen vegetables (eggplant, zucchini, potatoes, bell peppers) into pieces.
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Toss them with salt, black pepper, a little cumin, and olive oil.
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Spread the seasoned vegetables in a baking tray or place them in an air fryer with a little olive oil.
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Roast them in the oven or air fryer until tender and slightly charred.
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In a bowl, mix pomegranate molasses with vinegar and olive oil. Stir well. This is your first dressing.
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In another bowl, combine Laban Rayeb (sour milk/buttermilk) or yogurt, tahini, fresh lemon juice, chickpea boiling water, garlic, salt, black pepper, and cumin.
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Mix until smooth and creamy. This is your second dressing.
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Once the vegetables are roasted, take a serving dish. Add a layer of the roasted vegetables to the dish.
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Drizzle the pomegranate molasses dressing over the vegetables.
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Sprinkle some cooked chickpeas. Toss lightly to combine.
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Add a layer of toasted bread over the vegetable mixture.
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Pour the Tahini-Yogurt dressing generously over the dish, ensuring it's well covered.
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Garnish the top with extra chickpeas and pomegranate arils.
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Drizzle a final touch of pomegranate molasses for presentation and extra flavor.
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