2 zucchini, cut into chunks
3 red capsicums, deseeded and cut into chunks
1 large eggplant, cut into chunks
8 spring onions, cut into 2 cm lengths
2 tbsp olive oil
2 tbsp harissa
2 tbsp tahini
juice 1 lemon
4 tbsp Greek yogurt
1 small bunch fresh mint, roughly chopped
couscous, to serve
warmed pita bread, to serve
- Heat oven to 200C. 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.