This is a very simple dish where the vegetables shine through and tastes amazing!
Vegetables should take up half of our plate but often the protein is placed centre stage. Courgettes and aubergine are often the vegetable specials in the supermarket. While they aren't grown locally this time of year they are a great versatile vegetable.
Once you do the basic roast recipe you can top the vegetables with lots of different toppings of your choice. For a vegan alternative, replace the Live yoghurt with coconut yoghurt.
Serves 4 Prep time: 5 mins
Ingredients:
4 courgettes
4 aubergines
olive oil
harissa
pepper and salt
To serve:
2 tbsp tahini
4 tbsp live natural yoghurt
Method:
1. Preheat oven to 180 C.
2.Half the vegetables lengthwise leaving the head attached.
3.Score the aubergine in a criss cross fashion, quite deep through the vegetable
4. Score the courgette a few times diagonally, no need to go too deep.
5. Brush each aubergine with approx 1 tbsp olive oil, mixed with harissa.
6. Drizzle a little olive oil on the courgettes and season with pepper and salt.
7. Roast the aubergine for 30-40 mins.
8. Roast the courgette for 20 mins.
9. To make the dressing, simply mix the yoghurt and tahini.
To serve: Place the roast half vegetables on the plate, skin side down. Top with the dressing and pomegranate seeds.
Variations: There are so many options here, it depends on individual preference. Feta, pea, cherry tomato and mint work well. Chickpeas with tahini, lemon juice and coriander is tasty as is saffron yoghurt with roast cashews and apricots.
Storage: Best eaten fresh but they are also good the next day for lunch! Store in fridge for 2-3 days at most.
