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Moroccan roasted veg with tahini dressing

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

  • Prep: 15 mins
    Cook: 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 272
  • Carbohydrates 15
  • Saturated Fat 5
  • Sugar 14
  • Protein 10
  • Fat 19
  • Fibre 10
  • Salt 0.2

Nutrition per serving

  • Calories 272
  • Carbohydrates 15
  • Saturated Fat 5
  • Sugar 14
  • Protein 10
  • Fat 19
  • Fibre 10
  • Salt 0.2

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

  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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