Moroccan roasted veg with tahini dressing

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• Frantic Flapjack

  30 June 2012

  Frantic Flapjack rated and commented on this recipe

  

  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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• Sandy Thornton

  17 July 2012

  Sandy Thornton commented on this recipe

  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.

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 30 mins

Vegetarian

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

PER SERVING

272 kcalories, protein 10g, carbohydrate 15g, fat 19 g, saturated fat 5g, fibre 10g, sugar 14g, salt 0.2 g

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