Veggie Shawarma

Ingredients

• Zucchini (1 medium, sliced)
• Bell peppers (2, sliced (any color))
• Red onion (1 small, sliced)
• Cherry tomatoes (1 cup, halved)
• Garlic (3 cloves, minced)
• Olive oil (3 tablespoons)
• Lemon juice (2 tablespoons)
• Ground cumin (1 teaspoon)
• Ground paprika (1 teaspoon)
• Ground turmeric (1/2 teaspoon)
• Salt (to taste)
• Black pepper (to taste)
• Pita bread (4, for serving)
• Tahini (1/2 cup)
• Water (2-4 tablespoons (to thin tahini sauce))
• Garlic powder (1/2 teaspoon)
• Salt (1/4 teaspoon (for tahini sauce))
• Lemon juice (1 tablespoon (for tahini sauce))

Instructions

1. In a large bowl, combine sliced zucchini, bell peppers, red onion, cherry tomatoes, minced garlic, olive oil, lemon juice, ground cumin, ground paprika, ground turmeric, salt, and pepper. Mix well to coat the vegetables in the marinade.
2. Cover the bowl and let the vegetables marinate for at least 20 minutes, or refrigerate overnight for maximum flavor.
3. While the vegetables are marinating, prepare the tahini sauce. In a small bowl, whisk together tahini, water (start with 2 tablespoons and add more for desired consistency), garlic powder, salt, and lemon juice until smooth. Adjust seasoning to taste.
4. Preheat the grill or grill pan over medium-high heat.
5. Grill the marinated vegetables for about 10 minutes, or until they are tender and slightly charred, turning occasionally for even cooking.
6. While the vegetables are grilling, warm the pita bread in a toaster or oven.
7. Once the vegetables are cooked, remove them from the grill and assemble the veggie shawarma by placing a generous amount of grilled vegetables on each warmed pita bread.
8. Drizzle the tahini sauce over the vegetables, and fold the pita bread in half.
9. Serve the veggie shawarma immediately and enjoy the explosion of flavors!