Moroccan roast vegetable traybake
Indulge in a hearty dinner with classic autumnal veggie and a warming Moroccan-inspired flavour.
Butternut squash is rich in vitamins A and C, as well as antioxidants and minerals, potassium and magnesium.
Moroccan roast vegetable traybake
This Moroccan inspired veggie-feast is packed full of goodness and with a rich and warming harissa paste kick. Recipe and image courtesy of Discover Great Veg, discovergreatveg.co.uk
Prep: 10 mins
Cook: 30 mins
Serves: 4
Ingredients
- 2 tbsp toasted sesame oil
- 1 tbsp balsamic vinegar
- 1 tbsp tahini
- 1 tbsp harissa paste, plus extra to serve (optional)
- Salt and pepper
- 1 carrot, cut into small chunks
- 1 red onion, cut into wedges
- 600g butternut squash, peeled and cut into small chunks
- 200g cavolo nero
- 50g pine nuts, toasted
- 150g bulgur wheat
- natural yoghurt, to serve
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas mark 6. Mix together the oil, vinegar, tahini, harissa and 2 tbsp water and season.
Step 2
Mix the vegetables together on a large baking tray with the pine nuts, toss in the dressing and bake for 25-30 minutes, stirring halfway, until tender.
Step 3
While the vegetables are cooking, cook the bulgur wheat according to the packet instructions; drain and set aside.
Step 4
Toss the grains into the vegetables. Serve with a dollop of natural yoghurt, with harissa swirled through, if liked.
