Moroccan Roasted Veg With Tahini Dressing
This roasted vegetable dish is bursting with flavors and colors! A mix of courgettes, red peppers, and aubergine is roasted to tender perfection, creating a delicious medley of textures. Drizzled with a zesty tahini dressing and sprinkled with fresh mint, this dish is sure to brighten up your plate. Enjoy it alongside fluffy couscous and warm pitta bread for a satisfying meal.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
30M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 272 calories
- Fat Content: 19 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 15 grams carbohydrates
- Sugar Content: 14 grams sugar
- Fiber Content: 10 grams fiber
- Protein Content: 10 grams protein
- Sodium Content: 0.2 milligram of sodium
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