Garlic And Herb Roasted Vegetables With Harissa Yogurt
Prep time
Cook time
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Sweet roasted vegetables with garlic and herbs dressed with a spicy harissa yogurt
Glamorous Glutton:
Recipe type: Vegetarian Main Course
Cuisine: Middle Eastern
Serves: 2-4
  • ½ a large butternut squash
  • 300g baby heritage carrots or larger carrots cut into wide batons
  • 300g baby courgettes
  • 2 red pointed peppers
  • 3 sweet white onions
  • 1 bulb of garlic
  • 2tsp Zaatar (a herb and spice mix available from most supermarkets)
  • 4 tbsp olive oil
  • 250g natural yogurt
  • 1 tbsp harissa paste
  • 3 radishes very finely sliced
  1. Preheat the oven to 200c, 180c fan assisted, gas mark 6, 400f
  2. Cut the butternut squash into wide slices and cut each of those in half. There's no need to peel the squash as the skin softens on roasting and can be eaten
  3. Peel the carrots and top the courgettes
  4. Cut the top off the peppers and slice in half lengthways. Remove the seeds and white inner membrane and cut each half in half again both lengthways and width ways.
  5. Peel the onions but keep the root end on the onion. Cut into quarters
  6. Cut the garlic through the centre.
  7. Place all the vegetables on a roasting tin and sprinkle over the Zaatar, pour over the oilve oil and toss to cover all the veg.
  8. Tuck the garlic into the vegetables and roast in the oven for 35-40 mins until the veg is cooked but still has some resistance.
  9. Meanwhile, stir the harissa into the yogurt and set aside.
  10. Once the veg is cooked scatter with the radishes and drizzle over the yogurt dressing and serve or place in a separate bowl for everyone to serve themselves.
Recipe by Glamorous at