Roast Veg with Dukkah 2 Roast Veg with Dukkah 2
Share Share

Roasted Vegetables with Dukkah

Roasted Vegetables with Dukkah

Prep time
15 min
Cook time
45 min


  • 2 small red onions, peeled
  • 1 small eggplant
  • 1 /4 small pumpkin
  • 2 medium red potatoes
  • 1 small bunch Dutch carrots
  • 1 zucchini
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • Salt and freshly ground black pepper
  • 1 /4 cup almonds
  • 1 /4 cup pistachios, shelled
  • 2 tbsp raw white sesame seeds
  • 2 tbsp black sesame seeds
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 /2 tsp sea salt
  • 1 /4 tsp cracked black pepper
  • 3 sprigs fresh thyme


  1. Preheat your oven to 200°C. Line two baking trays with baking paper and set aside.
  2. Cut up all of your veg into even sized chunks and place into a large mixing bowl.
  3. Add in the olive oil, thyme, oregano, paprika, salt and pepper. Toss well to coat.
  4. Pour the vegetables onto your baking trays and spread into one even layer. Bake or airfry for 45 minutes or until golden brown and tender (once the potatoes have softened).
  5. In the meantime, add the almonds, pistachios and sesame seeds onto a dry frypan. Toast until sesame seeds become golden. Remove from pan and add into a blender along with the remaining ingredients. Pulse and blitz until you reach a broken down yet coarse texture.
  6. Once the veggies have cooked, remove from the oven and transfer into a bowl. Sprinkle with a generous amount of the dukkah on top to serve. Serve with your favourite plant-based protein and side salad for a satisfying and delicious meal. Enjoy immediately while warm!

Recipe created by Cherie Tu (@thrivingonplants) for Australian Onions.

Related Food

Related Recipes