Serves 4
Ingredients
6 medium tomatoes, roughly chopped
1 small aubergine, cut into thin slices
2 small or 1 large red pepper, halved and sliced
1 medium courgette, halved and sliced
3 large cloves of garlic, crushed
1 large onion, thinly sliced
Extra Virgin Olive Oil
1 tin chopped tomatoes
1-2 tsp Harissa paste (available from any supermarket)
Handful of chopped coriander leaves
Sea Salt
Freshly ground black pepper
Method
Lay the vegetables including garlic on baking tray. Pour generous amount of olive oil and toss them until they coated in olive oil. Roast at 180 degrees C for 20-25 minutes.
When vegetables are golden and brown and tender, remove from the oven. Stir in canned tomatoes and Harissa paste. Return to the oven for another 10-15 minutes. Remove from the oven and fold in coriander and season with salt and pepper. Serve with meat or fish of your choice.
Vegetarian/vegan option
Delicious served with couscous or Bulgar wheat (if you can tolerate gluten), otherwise choose brown rice, quinoa or millet. Could be served cold next day and could be an excellent cold lunch to take with you to work.