Preheat oven to 400°F (200°C).

Cut carrot, zucchini, and eggplant into long stripes or wedges.

Cut broccoli into florets.

Quarter the onion and remove petals.

Cut red bell pepper into stripes.

Heat a large skillet with olive oil.

Roast the carrot and zucchini first until softened.

Add the broccoli and bell peppers and roast along with the rest until cooked.

You can cover and cook it for a few minutes.

Finally, add the onion and a little salt and toss for a few minutes until the onion is sautéed.

Turn off the heat.

Serve on a plate.

In a separate bowl, add tahini, lemon juice, minced garlic, and salt and mix well to create tahini sauce.

Drizzle the tahini dressing over the top of the vegetables.

Sprinkle some more Za’atar and parsley.

Serve warm as a side dish.