MOROCCAN ROASTED VEG WITH TAHINI DRESSING

Moroccan roasted veg with tahini dressing image

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

Provided by Good Food team

Time 45m

Number Of Ingredients 11

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

Steps:

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.
Mix together the tahini, lemon juice, yogurt and 1-2 tbsp water to make a dressing. Stir in half the mint.
Sprinkle the veg with the remaining mint and serve with the dressing, couscous and warm pitta bread.

Nutrition Facts : Calories 272 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 10 grams fiber, Protein 10 grams protein, Sodium 0.2 milligram of sodium