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Categories:
eggplant red pepper yellow pepper zucchini red onion tomatoes olive oil balsamic vinegar Condiment yogurt Tahini lemons water extra-virgin olive oil garlic salt cilantro
Viewed: 56 - Published at: 6 years agoIngredients
- 1 eggplant
- 1 red pepper, seeds removed and cut into strips
- 1 yellow pepper, seeds removed and cut into strips
- 3 zucchini, cut into rounds
- 1 red onion, cut into half moons
- 6 tomatoes, peeled and quartered
- 4 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons harissa (or other hot condiment, such as West Indian Hot Sauce)
- 10 tablespoons plain yogurt
- 10 tablespoons tahini
- 2 lemons, juice only
- 4 tablespoons water
- 4 tablespoons extra virgin olive oil
- 4 garlic cloves, crushed
- salt and pepper
- cilantro, chopped
Method
- For the vegetables: preheat oven to 375F
- Put the eggplant, peppers, zucchini, red onion and tomatoes into a large roasting pan in a single layer.
- Mix the oil, vinegar, cumin and harissa together.
- Pour over the vegetables and season well with salt and pepper.
- Stir the vegetables round to make sure they are all coated.
- Roast for 40 minutes or or until the vegetables are tender and slightly charred.
- For the dressing: beat the yogurt into the tahini using a fork and add the lemon juice, water, olive oil and garlic.
- Taste and season with salt and pepper - it needs quite a lot of salt.
- You may also want to add a little more water or olive oil to thin the mixture.
- Once cooked, arrange the vegetables on a large platter.
- Leave at room temperature if you are serving within a couple of hours, or refrigerate and bring to room temperature before serving.
- Drizzle with the dressing, scatter with fresh cilantro and serve.
