For this month’s Spice Tribe recipe, I wanted to try out a quick lunch or dinner recipe that uses up some fridge ingredients. You know the drill, you buy a bunch of vegetables at the beginning of the week and by the weekend, you may or may not have used them all yet. You can breathe a bit of life into vegetables by simply seasoning and roasting them and I love the idea of making a hearty dinner with minimal work.

Using Spice Tribe’s Ancient Halaby spice blend, I wanted to combine some well-known flavors thanks to this Middle Eastern blend of Aleppo chiles, paprika, coriander, and garlic and one of my favorite underrated spices, sumac. It’s lemony flavor works so well with vegetables and the addition of fresh lemon in this recipe really brightens everything up! And to round things out, there’s a little bit of tahini in the dressing for some extra body and depth.

This recipe requires a little bit of multitasking, but it’s all super easy once you have the veggies in the oven and water boiling for the pasta. I’d suggest working on the dressing while everything else is cooking so the entire dish comes together in a breeze. Let’s get to it!

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