Moroccan roasted veg with tahini dressing

Moroccan roasted veg with tahini dressing

3

(1 rating)

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Cooking time

Prep: 15 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
272
protein
10g
carbs
15g
fat
19g
saturates
5g
fibre
10g
sugar
14g
salt
0.2g
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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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Method

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

BBC GoodFood Magazine

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Comments

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sandythornton's picture
sandythornton04:41, 17th Jul, 2012

Was it a typing error on the 2x tbs Harissa? blew my socks off!! And yes far too much lemon in the dressing otherwise a very nice easy recipe that i will adapt in future.

panhead1's picture
panhead103:40, 30th Jun, 2012
3

This made a nice supper but go easy on the harissa as the veg was very hot! I made the tahini dressing but it tasted vile - I don't think it needs anywhere near a whole lemon. I just used a dollop of Greek yoghurt on the plate to cool down the spicy veg. Served with lamb kebabs.

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