Moroccan Roasted Veg with Tahini Dressing

From the moment I got up this morning, I knew that I would be spending the day in the kitchen.  I cooked three lovely dishes, none of them sweet.  Two we had for our lunch and the last one for Dinner.  

And so to the first recipe.  Moroccan roasted veg with tahini dressing.  I served it on a bed of couscous with a yogurt and mint dip and some pitta.  This went down a treat with the older of my children and my daughter (who eats anything).  The dip complimented the meal perfectly, although I found I had to add more than the required 4 tbsp Greek yogurt to get the right consistency.  I probably added about 8 tbsps.

The recipe itself can be found (if you have it) in the June Issue of Good Food Magazine, on page 28.

MOROCCAN ROASTED VEG WITH TAHINI DRESSING

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

juice 1 lemon

4 tbsp Greek yogurt (I used around 8 tbsp)

small bunch mint, roughly chopped

couscous and pitta bread, to serve

Method

1. Heat the 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 minutes 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.