How are you? Today, I am sharing food for your soul. This easy recipe features Moroccan roasted vegetables baked in a tray. Cooking food that has lots of interesting flavors and textures makes your meal special.
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.)
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!
Wine suggestions:
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.
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
- 14 oz tin chickpeas drained
- 8 oz halloumi cut into thick slices
- 6 teaspoons harissa (see note)
- NaN Juice of 2 lemons
- 6 tablespoons olive oil
- 2 tablespoons fresh coriander/cilantro (optional)
- NaN Flatbreads, couscous, bulgur wheat or rice to serve (optional)
Instructions:
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Preheat your oven to 425F.
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Cut up all the vegetables into largish 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.
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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!)
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Roast the harissa coated vegetables in your preheated oven for 25 minutes then remove from the oven and add the drained chickpeas and halloumi.
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Return to the oven for a further 15 minutes and then serve scattered with coriander.
Notes:
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!! 😀
This recipe was originally created by Eb at Easy Peasy Foodie. She has been helping me with my blog and I enjoy her recipes. Please check her out.
