Moroccan Spiced Roasted Vegetable Traybake
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
6 people
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Calories
374 kcal
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Course
Main Course
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Cuisine
Middle Eastern, Moroccan, North African
Moroccan Spiced Roasted Vegetable Traybake
Description
This recipe arranges medium-sized chunks of aubergine, cauliflower, sweet potato, red peppers, and onion in a single layer for roasting at high heat, ensuring the vegetables retain shape and develop a roasted texture. A mixture of harissa, lemon juice, and olive oil coats the vegetables adding a fragrant, spicy, and tangy flavor. After roasting for 25 minutes, chickpeas and halloumi slices are added back to the tray and cooked further to warm through and slightly brown the cheese.
The dish balances the earthiness of roasted vegetables with the creamy, salty texture of halloumi and a zesty, spicy kick from the harissa. It can be served alongside flatbreads, couscous, bulgur wheat, or rice to create a satisfying vegetarian meal.
Be cautious with harissa brands as their spiciness varies widely; using a medium-heat brand prevents overpowering heat. Nutrition information is approximate.
Ingredients
- 1 aubergine cut into chunks, medium
- 1 cauliflower cut into chunks, small
- 1 sweet potato cut into chunks, medium
- 2 red bell pepper cut into chunks
- 2 red onions cut into wedges
- 400 g chickpeas drained, canned
- 225 g halloumi cheese cut into thick slices
- 6 teaspoons harissa (see note)
- lemon juice of 2
- 6 tablespoons olive oil
- 2 tablespoons cilantro optional, fresh, or coriander
- flatbreads or couscous or 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
- Harissa heat levels differ by brand; choose a medium heat like Al' Fez or Tesco Ingredients for balanced spice.
- Roast vegetables in a single layer to avoid disintegration and ensure even cooking.
- Serve with flatbread, couscous, bulgur wheat, or rice to complete the meal.
- Nutrition information is approximate and should be considered as a guideline.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 25g | 8% |
| Protein | 13g | 26% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Sodium | 724mg | 30% |
| Potassium | 552mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 4385IU | 88% |
| Vitamin C | 64.9mg | 72% |
| Calcium | 427mg | 43% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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