Moroccan Spiced Roasted Vegetables

Perfect winter side dish, or a substantial vegan main.

Ingredients

• 2 zucchini, cut into chunks

• 3 red peppers, deseeded and cut into chunks

• 1 large eggplant, cut into chunks

• 8 green onions, cut into 2cm lengths

• 2 tbsp olive oil

• 2 tbsp Moroccan Magic, or Hot Hot Maroc

• 2 tbsp tahini paste

• 1/2 tsp salt

• 2 tbsp lemon juice

• 4 tbsp Greek yogurt - optional

• Small bunch of Fresh mint or cilantro , roughly chopped

• pita bread , to serve

Method

• STEP 1

  Heat oven to 200C/ 425 F. Spread the vegetables out on a baking tray. Drizzle with the oil and spices, season and toss well. Roast for 30 mins or until cooked and beginning to caramelise.

• STEP 2

  Mix together the tahini, lemon juice, yogurt and 1-2 tbsp water to make a dressing. Stir in half the mint.

• STEP 3

  Sprinkle the veg with the remaining mint or cilantro and serve with the dressing, and warm pita bread.