Moroccan roasted veg with tahini dressing

Moroccan roasted veg with tahini dressing

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(4 ratings)

Prep: 15 mins Cook: 30 mins


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

  • Vegetarian

Nutrition: per serving

  • kcal272
  • fat19g
  • saturates5g
  • carbs15g
  • sugars14g
  • fibre10g
  • protein10g
  • salt0.2g
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  • 2 courgettes, cut into chunks



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 3 red peppers, deseeded and cut into chunks
  • 1 large aubergine, cut into chunks



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 8 spring onions, cut into 2cm lengths
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp harissa



    This hot, aromatic paste made from chilli and assorted spices and herbs is spicy and…

  • 2 tbsp tahini paste
  • juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 4 tbsp Greek yogurt
  • small bunch mint, roughly chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • couscous and pitta bread, to serve


  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.

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Comments, questions and tips

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22nd Jun, 2014
Very nice combination of roasted veg. I played safe with the harissa - 1 tablespoon - and it was enough... Had to be dairy free so didn't do this dressing, I went for a lime juice, olive oil and herb alternative. Tasty.
26th Jan, 2014
Not sure I liked the dressing-very "goopy" as was the cous cous salad with it dressed. I took advice about the harissa amounts and I think for me that was a mistake. Just too much dressing and much too thick for my taste
16th Aug, 2013
I loved this recipe, only put 1 tbsp of Harissa if you don't like too spicy. I loved the dressing too, went extremely well together and will definitely make again.
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.
Frantic Flapjack
30th Jun, 2012
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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