Really tasty, savory breakfast. I ate it with over medium eggs and avocado. I will probably eat it for lunch too on quinoa or rice bowls with chicken. I added paprika to the roasted veggie seasoning. I also spruced up the tahini sauce. I added the juice from a whole lemon, garlic powder, a squirt of Dijon mustard, and a tiny bit of maple syrup. So good! Finally, I only raised the oven temp to 450. I lined my XL sheet pan with parchment paper and I didn't want it to burn, or for the olive oil to smoke.
