Recipe

Roasted vegetables with harissa yoghurt

This vegetarian Moroccan-style dish is filled with red chilli spices, soothing Greek yoghurt and hearty roasted vegetables.

Jul 29, 2014 2:00pm
  • 15 mins preparation
  • 50 mins cooking
  • Serves 6
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Ingredients

Roasted vegetables with harissa yoghurt
  • 1.2 kilogram kent pumpkin
  • 3 medium (500g) beetroot, halved
  • 2 medium (500g) parsnips, peeled, halved lengthways
  • 1 bunch (400g) baby carrots, peeled, trimmed
  • 2 medium (320g) red onions, halved
  • 2 tablespoon olive oil
  • 50 gram butter, chopped
  • salt
  • 1 cup (280g) greek-style yoghurt
  • 1 tablespoon harissa

Method

Roasted vegetables with harissa yogurt
  • 1
    Preheat the oven to hot, 220°C (200°C fan-forced).
  • 2
    Cut pumpkin into thin wedges. Place all vegetables in 2 large baking dishes; drizzle with oil and dot with butter. Sprinkle with a little salt.
  • 3
    Roast the vegetables for 40 minutes, turning once. Remove vegetables as they are cooked; return trays to oven for a further 10 minutes or until all vegetables are browned and tender.
  • 4
    Meanwhile, combine yoghurt and harissa in a small bowl. Serve roasted vegetables with harissa yoghurt.

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