Harissa Roasted Vegetables

Name: Harissa Roasted Vegetables
Prep time: 12 min
Cook time: 35 min
Total time: 47 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: Salt, to taste; 1 Courgette, sliced into half-moons; Black Pepper, to taste; 1 Red Onion, cut into wedges; small handful Fresh coriander, roughly chopped, to garnish; 1 small head Broccoli, cut into florets; 1/2 Lemon, juice only, plus wedges to serve; 2 Carrot, sliced on the diagonal; 2 tbsp Harissa Paste; 1 Aubergine, cut into large chunks; 2 tbsp Olive Oil

Roasted harissa vegetables with charred edges, including broccoli, aubergine, and courgette, finished with lemon and fresh coriander.

47 mins total for first methodServes 4Grill

Ingredients ↓Method ↓

Ingredients

Salt, to taste
1 Courgette, sliced into half-moons
Black Pepper, to taste
1 Red Onion, cut into wedges
small handful Fresh coriander, roughly chopped, to garnish
1 small head Broccoli, cut into florets
1/2 Lemon, juice only, plus wedges to serve
2 Carrot, sliced on the diagonal
2 tbsp Harissa Paste
1 Aubergine, cut into large chunks
2 tbsp Olive Oil

Method

12 mins prep35 mins cook47 mins total

Preheat the oven to 200°C (fan 180°C).
In a large bowl, combine aubergine, courgette, carrot, red onion, and broccoli.
Whisk harissa paste, olive oil, lemon juice, salt, and black pepper, then toss through the vegetables until evenly coated.
Spread on a lined tray in a single layer and roast for 30–35 minutes, turning once, until tender with charred edges.
Transfer to a serving platter, finish with chopped coriander, and serve with lemon wedges.

Notes

Cut vegetables to similar sizes so they roast evenly and finish together.

If your harissa is very hot, reduce to 1 tablespoon and add a little extra olive oil.

For stronger caramelisation, avoid crowding the tray and roast in a single layer.

About this recipe

This harissa roasted vegetable tray combines aubergine, courgette, carrot, red onion, and broccoli for a colourful, high-contrast roast with gentle heat and smoky depth. The vegetables caramelise at the edges while staying tender through the centre.

A quick harissa, olive oil, and lemon coating gives brightness and balance, and fresh coriander at the end keeps the dish lively. Serve warm as a side, spoon over grains, or plate as a light main with yogurt or couscous.

Moroccan Recipes Roast Side Dish Vegetarian