Bursting with roasted vegetable goodness and flavoured with a simple harissa marinade, this Moroccan Spiced Roasted Vegetable Traybake takes just 10 minutes to prepare and is vegetarian, gluten free and, of course, super delicious! Serve just as it is, or with my easy 2 ingredient flatbreads. (Serves 4-6, depending on appetite.)
Course Main Course, Traybake
Cuisine Middle Eastern, Moroccan, North African
Prep Time 10minutes
Cook Time 40minutes
Total Time 50minutes
Author Eb Gargano
1medium auberginecut into chunks
1small cauliflowercut into chunks
1medium sweet potatocut into chunks
2red pepperscut into chunks
2red onionscut into wedges
225ghalloumicut into thick slices
Juice of 2 lemons
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.
Do be careful with harissa, different brands are very different - from mild to super fiery!! I used Al' Fez in this traybake, which is a lovely fragrant medium heat harissa. If you want something milder, I can recommend Tesco Ingredients...approach other brands with caution - some of them will blow your head off!! :-DNutrition information is approximate and meant as a guideline only.