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Harissa Roasted Vegetables
Moroccan Recipes

Harissa Roasted Vegetables

In the OvenRoastSideVegetarian4

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.

Method

12m35m47m
  1. Preheat the oven to 200°C (fan 180°C).
  2. In a large bowl, combine aubergine, courgette, carrot, red onion, and broccoli.
  3. Whisk harissa paste, olive oil, lemon juice, salt, and black pepper, then toss through the vegetables until evenly coated.
  4. Spread on a lined tray in a single layer and roast for 30–35 minutes, turning once, until tender with charred edges.
  5. Transfer to a serving platter, finish with chopped coriander, and serve with lemon wedges.

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

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.

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