Roasted Sabzil with Muhammara,Yemeni Zhug, and Dukkah

• Preheat oven to 350° with convection on.
• In a large bowl place bell peppers, tomatoes, onion and garlic cloves and toss with some oil.
• Place vegetable mixture on a sheet tray and roast in oven for 30 to 45 minutes until beginning to char.
• Remove from oven and place in a food processor adding walnuts, tomato paste, cumin, molasses and sumac. Season to taste with salt and pepper.
• Puree until smooth. Adjust seasonings if needed. Makes more than you need but can be frozen.

• In a food processor or blender combine the above ingredients and blend until smooth. Salt and pepper to taste. Makes more than you need but can be frozen.

• In a food processor add hazelnuts and pulse a couple times to chop, then add remaining ingredients and pulse until all ingredients are roughly chopped.

• Preheat oven to 350° with convection fan on.
• In a bowl toss rutabaga with oil, seasoning with salt and white pepper and place in a small roasting pan.
• Cover with foil and bake for 30 minutes. Remove foil and bake another 5 minutes.
• In a bowl, toss carrots with oil then season with salt, white pepper, and pinch of sugar. Place in a small roasting pan.
• Cover with foil and bake for 30 minutes. Remove foil and bake another 5 minutes.

On a plate, place muhammara on bottom of plate, arrange cooked vegetables over muhammara, little dollops of Yemeni zhug, add feta and Dukkah, and just a drizzle of pomegranate molasses. Serve immediately with a glass of Zephyr.