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

Nutrition per serving

  • kcal 272
  • fat 19g
  • saturates 5g
  • carbs 15g
  • sugars 14g
  • fibre 10g
  • protein 10g
  • salt 0.2g


  • 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


  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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