Harissa Roasted Veggies with Lemon Tahini Dressing

Harissa Roasted Veggies with Lemon Tahini Dressing

Shivangi Rao
By Shivangi Rao
Course Side Dish, Vegetarian Dishes


Ingredients for Roasted Veggies:

  • 2-3 zucchinis diced
  • 2-3 peppers of all colors diced
  • 1 small or medium eggplant diced
  • 1 small red onion diced
  • 1/2 cup pitted prunes chopped
  • 2 tbsp Mina harissa paste
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp salt

Ingredients for Lemon Tahini Dressing:

  • 2 tbsp Soom tahini
  • 2 tbsp full-fat yogurt if dairy free or doing Whole30, use almond milk yogurt
  • 2 tbsp water
  • 1 tsp lemon juice
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 1 large clove garlic grated


Instructions for Roasted Veggies:

  • Pre-heat oven to 400 degrees F.
  • Wash veggies and dry them thoroughly with paper towels.
  • Dice vegetables into 1/2 inch or 1-inch pieces and chop pitted prunes in half.
  • Lay vegetables and prunes on a lined baking sheet.
  • Use hands to massage harissa paste, salt, and olive oil into veggies and prunes.
  • Roast in the oven for 40-50 minutes or until caramelized and tender.
  • Place veggies in a serving tray or bowl.
  • Drizzle Tahini dressing all over veggies. Serve immediately!

Instructions for Tahini Dressing:

  • Place all ingredients in a bowl and mix until a thin dressing like consistency forms. Add additional water if needed to thin it.
  • Adjust seasonings as necessary before dressing veggies.
Tried this recipe?Mention @raodyrecipes if you like it!

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