Name: Moroccan roasted veg with tahini dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Moroccan
Ingredients: 2 courgettes cut into chunks; 3 red peppers deseeded and cut into chunks; 1 large aubergine cut into chunks; 8 spring onions cut into 2cm lengths; 2 tbsp olive oil; 2 tbsp harissa; 2 tbsp tahini paste; juice 1 lemon; 4 tbsp Greek yogurt; small bunch mint roughly chopped; couscous and pitta bread to serve

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Moroccan roasted veg with tahini dressing

Moroccan roasted veg with tahini dressing

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4.2 out of 5.9 ratingsRate

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Oven bake courgettes, peppers and aubergines, add a kick of harissa and serve with couscous salad and cool yoghurt sauce

Vegetarian

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A star rating of 4.6 out of 5.78 ratings

Harissa

A star rating of 3.6 out of 5.14 ratings

Ingredients

Nutrition

Units:

MetricUS

2 courgettes

cut into chunks
3 red peppers

deseeded and cut into chunks
1 large aubergine

cut into chunks
8 spring onions

cut into 2cm lengths
2 tbsp olive oil
2 tbsp harissa
2 tbsp tahini paste
juice 1 lemon
4 tbsp Greek yogurt
small bunch mint

roughly chopped
couscous and pitta bread

to serve

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Nutrition: per serving

kcal272

low
fat19g
saturates5g
carbs15g
sugars14g
fibre10g
protein10g
salt0.2g

low

Method

step 1

Heat oven to 200C/180C fan/gas 6. Spread the vegetables out on a baking tray. Drizzle over the oil and harissa, season and toss well. Roast for 30 mins or until cooked and beginning to caramelise.
step 2

Mix together the tahini, lemon juice, yogurt and 1-2 tbsp water to make a dressing. Stir in half the mint.
step 3

Sprinkle the veg with the remaining mint and serve with the dressing, couscous and warm pitta bread.

Recipe from Good Food magazine, June 2012

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A star rating of 4.2 out of 5.9 ratings

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