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
Ingredients
- 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)
Instructions
- 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.
Notes
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…
Pin Moroccan Spiced Roasted Vegetable Traybake for later
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Linkies
I am linking this up to Meat Free Mondays, Brilliant Blog Posts, Cook Blog Share, Cook Once Eat Twice, Free From Fridays and Recipe of the Week.
Oh yummy! This sounds delicious and is so versatile too. I eat roasted veggies all the time and will definitely add a little harissa to them one day. I often just use a little ras el hanout mixed with olive oil which is similar and yes, so delicious. I’m looking forward to your flatbread recipe too! Thanks for sharing with #CookOnceEatTwice x
Thanks Corina 🙂 The harissa works so well with the veggies – particularly these veggies. Mmmm ras el hanout would be great here too – I also sometimes mix up my own blend of Moroccan-y spices: cumin, paprika, chilli, turmeric, ginger etc. But harissa is great when you want to be quick, and the flavour is incredible! The flatbreads are lovely, and super simple!! Eb x
Oh my word! This is my kinda recipe. I love roast veggies and I love the sound of your flatbreads…I shall be keeping my eye out for those! Thanks for sharing such a gorgeous looking recipe x
Aw, thanks Vicki…it’s very much my kind of recipe too – we clearly have good taste! 😀 Flatbreads will be here soon! Eb x
This sounds so good! I love roasted veggies and this sounds like a lovely alternative to the recipes I usually make.
Glad you like it! Especially since it was you who inspired it 🙂 Very pleased I now have ONE vegetarian traybake…though 1/18 is still not great, will get dreaming up another one…keep you posted 😀 Eb x
Its so colorful..tempting will try fro sure
Glad you like it Lathiya! Do let me know how it goes if you make it 🙂 Eb x
Whoa—18 traybakes?! AMAZING. I love this strategy for delivering protein and veggies in one fell swoop, but I have yet to post a single traybake on my blog! Hmm, I’ll have to remedy that situation [scribbles on To-Do List]. Here, you’ve taken some of my favorite veggies AND a favorite spice profile and combined them into a TEN MINUTE MEAL. This is a winner, and it’ll be on my dinner table this week for SURE!
I know!!!! What can I say? I am a HUGE fan of traybakes…they make my life so easy (peasy!) These are some of my favourite veggies and spices too – I am just crazy about Middle Eastern/North African food…and yep, only 10 minutes hands on time…the oven takes care of the rest while I put my feet up (in my DREAMS!!!) Do let me know how you get on if you try it. Eb x
This is beautiful and so simple and healthy – your 5 a day in just one meal:) Shared everywhere:)
Thank you, Monika…I had’t thought of that, but yes, you could easily get your five a day from this one meal…so long as you ate enough of it! Which wouldn’t be hard as it is just so yummy!! You could even eat it with a little side salad and get some bonus veggies in 😀 Eb x
The veggies look awesome! Yum.
Thanks Bethany – they do taste pretty fab! Eb x
Looks tasty and colourful too which I like
Thanks Kitty 🙂 These veggies are soooo tasty and yes, I love it when food is colourful too! Eb x
What a fabulous recipe Eb! Roasted veggies are so delicious and with your beautiful harrisa marinade these must be bursting with flavour. I have only recently started roasting cauliflower and was sold on it from the get go! Roasted, it taste so much nicer than boiled or steamed. Also I do love my carbs so idea of wrapping veggies in the flatbread appeals to me too! It’s a keeper! 🙂 x
Thanks Jo! Oh my roasted cauliflower is so good, isn’t it? I especially like it with spices – either Middle Eastern flavours, like this, or Indian spices like my Tikka Masala Traybake – so good!! Eb x
I absolutely love this Eb! I absolutely love roasted veggies, but to make them the star of the meal as a simple tray bake is just perfect. I think I might (se says with fingers crossed) be able to get hubby to try this by following your tip of using tesco’s mild Herissa. Looking forward to reading your flat bread recipe too.
Angela x
Thanks Angela – oh you should definitely try this on your hubby, yes with the mild harissa and maybe start by using less of it (and build up if he likes it!) Yes, so often roast veggies are seen as a side dish, but this recipe really does celebrate them as a meal in their own right – believe me, no-one was going hungry after this meal! (Think hubby may have taken a box or two for work lunches as there was so much food!) Eb x
This looks so delicious Eb! I love roasted veggies and I love harissa, so totally on board with this recipe!! And the two ingredient yogurt flatbreads sound ace!! I’ll definitely be checking those out! 🙂 x
Haha – yes, me too – I love harissa and I love roast veggies (especially this combo) so putting the two together was a no brainer really! Eb x
Great idea for a tray bake the meat won’t be missed thats for sure not with all those lovely flavours going on. It never fails to amaze me how roasting really brings out the flavours of vegetables taking them to a whole new level.
Thanks Jacqui – I don;t think many people would miss the meat in this dish – certainly not me. I’ve never been one who needs meat at every meal (as you can see from my blog!) and fortunately I am married to a man who thinks the same, so we often have meals like this. Yes, I totally agree about roasting – that’s why I am such a big fan of traybakes – I just love how the flavours get all concentrated and just so much better, that and of course, they are super easy! Eb x
This looks fantastic! I love roasting and grilling veggies, but I’ve never tried harissa and it seems like just the thing to shake up dinner here a bit. Yum 🙂
It is so super tasty – harissa works sooo well with these veggies – perfect, as you say, for shaking up your weeknight dinner routine 🙂 Eb x
You ARE the queen of traybake, 100%! Well done to Mandy for making you share this veggie recipe: it looks absolutely delicious. I love cauliflower. Could have it every day 🙂 Thanks for joining in with #FreeFromFridays.
Haha – yes, I couldn’t quite believe it when I counted up and found I had 18!! I just so love cooking traybakes, though – just super easy and gives me a chance to get on with other things while it’s doing it’s thing in the oven. I totally agree about cauliflower – YUM!! Eb x
I am wondering if this could be converted to vegan. Could you leave out the halloumi? Or can you suggest a substitute? Tofu perhaps?
This would be a delicious, filling and nutritious meal even without the halloumi. You could certainly try this with tofu. I’ve never tried it in this recipe, but tofu goes so well with harissa! An alternative idea would be to just leave out the halloumi and scatter over some pine nuts or sunflower seeds 5 minutes before the end of cooking. Let me know which version you try! Eb ?