Roasted Vegetable Shawarma in Laffa

👨‍🍳 Method

For the Roasted Vegetables

1. 1
   Preheat the oven to 220°C (430°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Cut the vegetables, zucchini, pepper and onion into thin strips.

   KnifeCutting board
3. 3
   In a bowl, toss the vegetables, zucchini, pepper and onion with the olive oil, cumin, smoked paprika and turmeric.

   Bowl
4. 4
   Spread on a baking sheet in a single layer, without crowding.

   Baking pan
5. 5
   Roast the vegetables, zucchini, pepper and onion in a hot oven (220°C / 430°F) 25 minutes, until the vegetables are roasted and tender.

   ⚙ Oven roastingOvenBaking pan

   💡Give it room in the pan: crowded vegetables steam instead of browning.

To assemble

1. 6
   Mix the tahini and lemon juice.
2. 7
   Gradually add cold water while stirring, until the sauce is smooth, pale and pourable.

   💡When you add the first water, the tahini thickens and looks like dough: that's fine. Keep adding water and stirring, and it loosens into a smooth sauce.
3. 8
   Warm the lafas, spread the tahini sauce over them, top with the vegetables and the cabbage, roll up and serve immediately.