Roasted vegetables with harissa yoghurt

This vegetarian Moroccan-style dish is filled with red chilli spices, soothing Greek yoghurt and hearty roasted vegetables.
Roasted vegetables with harissa yogurtAustralian Women's Weekly
1H 5M



Roasted vegetables with harissa yogurt

1.Preheat the oven to hot, 220°C (200°C fan-forced).
2.Cut pumpkin into thin wedges. Place all vegetables in 2 large baking dishes; drizzle with oil and dot with butter. Sprinkle with a little salt.
3.Roast the vegetables for 40 minutes, turning once. Remove vegetables as they are cooked; return trays to oven for a further 10 minutes or until all vegetables are browned and tender.
4.Meanwhile, combine yoghurt and harissa in a small bowl. Serve roasted vegetables with harissa yoghurt.

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