Ingredients
For the Roasted Vegetables
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes
- 1 red onion, cut into wedges
- 1 cup cauliflower florets
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 1/2 teaspoon smoked paprika
For the Labneh Base
- 1½ cups labneh
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt, to taste
For Garnish
- Fresh parsley or mint, chopped
- Toasted pine nuts or sesame seeds (optional)
Directions
Step 1:
Preheat oven to 425°F (220°C).
Step 2:
Place vegetables on a baking sheet. Drizzle with olive oil, salt, pepper, and smoked paprika. Toss to coat evenly.
Step 3:
Roast vegetables for 25–30 minutes, flipping halfway, until tender and lightly caramelized.
Step 4:
In a bowl, mix labneh with olive oil, lemon juice, and salt until smooth.
Step 5:
Spread labneh onto a large serving platter.
Step 6:
Arrange roasted vegetables over the labneh.
Step 7:
Garnish with fresh herbs and nuts or seeds if using.
Step 8:
Serve warm or at room temperature.
