Moroccan roasted veg with tahini dressing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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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
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.