Bursting with vegetable goodness and flavoured with a simple harissa marinade, this Moroccan Spiced Roasted Vegetable Traybake takes just 10 minutes to prepare, is vegetarian and gluten free, and of course – super delicious! Serve just as it is, or with my Easy 2 Ingredient Yogurt Flatbreads.
A few weeks ago, I was chatting (well virtually chatting) with a good blogger friend of mine: Mandy from Sneaky Veg, and during the course of our chat, it occurred to me that I had never blogged a vegetarian traybake…now considering I regularly blog vegetarian and vegan food AND that I have, on more than one occasion, been called ‘The Queen of Traybakes’ (I now have a total of 18 traybakes on my blog!!), this felt like something of an omission, to say the least!
So I got my thinking cap on to come up with a vegetarian traybake with wow factor…Now, regular readers of Easy Peasy Foodie will know I am somewhat obsessed with Middle Eastern and North African flavours and that is where the inspiration for this traybake came…I wanted to create a simple vegetable based traybake that was flavoured with subtle North African spices and where vegetables were clearly the star of the show.
So I combined some of my favourite veggies: aubergine, cauliflower, sweet potato, red peppers and red onions, together with a can of chickpeas and a very simple, but totally delicious, harissa based marinade and, as a final flourish, I added some lovely chunks of halloumi – which totally fitted with the theme and is utterly fabulous with the veggies and spices (however, if you want to keep this vegan, simply leave out the halloumi). Finally I scattered these gorgeous Moroccan roasted vegetables with coriander…
The result was as delicious as it sounds – these are all vegetables that become extra nice when roasted, and the harissa really does compliment the flavours – there are a lot of different flavours and textures going on and just a gentle hum of heat (though feel free to add more harissa if you like a bit more spice in your life – or even add in some chillies!)
You really could eat ths traybake as it is, it’s delicious and plenty filling enough…however if you are feeling the need for some extra carbs, you could serve this with couscous, rice or bulgar wheat. However, I think one of the best ways to serve this traybake is with my Easy 2 Ingredient Yogurt Flatbreads, which are super easy to make and totally delicious!
The result is a kind of Moroccan Taco (I do love my fusion food) and the combination worked brilliantly, only in hindsight I wished I had created some kind of sauce, for the full taco effect…something like my Yogurt and Cucumber Sauce would be perfect here.
This is definitely the sort of vegetarian recipe where meat eaters will not miss the meat…there is just so much else going on here! However, if you are catering for the type who just cannot cope without meat at every meal, you could certainly throw in a few chicken legs/thighs into the tray at the start and you would have yourself a very nice Moroccan Chicken Traybake instead!
Alternatively this would be great if you are catering for a mix of meat eaters / veggies / vegans, since you could just make a different tray for each different diet…or serve this as a side dish for the meat eaters alongside a meat dish (e.g. my Moroccan Lamb Chops) and as a main for the veggies. Either way it’s a very flexible dish, which works perfectly for a whole range of dietary requirements…without any fuss or hassle!
Personally I think the best wine match for this would be the sort of robust rosé you get from the South coast of France and much of Spain, one which is Grenache/Garnacha based would be a good bet, or if you want to drink red a Rioja Reserva would work well (or a Reserva wine from one of the other nearby Spanish regions – Navarra, Campo de Borja and Ribera del Duero are all fab and generally a bit cheaper than Rioja), alternatively if you want white, a Chilean Sauvignon Blanc would work brilliantly here too.
Moroccan Spiced Roasted Vegetable Traybake
- 1 medium aubergine cut into chunks
- 1 small cauliflower cut into chunks
- 1 medium sweet potato cut into chunks
- 2 red peppers cut into chunks
- 2 red onions cut into wedges
- 400 g tin chickpeas drained
- 225 g halloumi cut into thick slices
- 6 teaspoons harissa (see note)
- Juice of 2 lemons
- 6 tablespoons olive oil
- 2 tablespoons fresh coriander/cilantro (optional)
- Flatbreads, couscous, bulgur wheat or rice to serve (optional)
- Preheat your oven to 220C / 200C / gas mark 7 / 425F.
- Cut up all the vegetables into largeish chunks (not too small or they will disintegrate) and place in a large roasting tin - you may need 2 trays as you need to make sure the vegetables can be roasted in a single layer.
- In a small bowl, mix together the harissa, lemon juice and olive oil. Pour the mixture over the vegetables and turn them to get a really good coating (I find it easiest to use my hands, but you may prefer to use large spoons – especially if you have any cuts on your hands!)
- Roast the harissa coated vegetables in your preheated oven for 25 minutes then remove from the oven and add the drained chickpeas and halloumi.
- Return to the oven for a further 15 minutes and then serve scattered with coriander.
Want more Middle Eastern Inspired Recipes? Find more here…
Want to find more great vegan meal ideas? Check out my collection of Easy Peasy Vegetarian & Vegan Recipes…
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