Yes, I totally agree about roasting – that’s why I am such a big fan of traybakes – I just love how the flavours get all concentrated and just so much better, that and of course, they are super easy! Eb x, I absolutely love this Eb! You ARE the queen of traybake, 100%! Thanks for sharing such a gorgeous looking recipe x, Aw, thanks Vicki…it’s very much my kind of recipe too – we clearly have good taste! Eat this simply hot from the oven. https://www.goodhousekeeping.com/uk/food/g28536182/tray-bake-recipes So I combined some of my favourite veggies: aubergine, cauliflower, sweet potato, red peppers and red onions, together with a can of chickpeas and a very simple, but totally delicious, harissa based marinade and, as a final flourish, I added some lovely chunks of halloumi – which totally fitted with the theme and is utterly fabulous with the veggies and spices (however, if you want to keep this vegan, simply leave out the halloumi). Roasted veg topped with halloumi makes for an easy I’ll definitely be checking those out! Place veggies on the sheet pan, cover with olive oil and mix well to combine. Thanks for sharing with #CookOnceEatTwice x, Thanks Corina The harissa works so well with the veggies – particularly these veggies. « Moroccan Lamb Chops with Yogurt and Cucumber Sauce. Do let me know how you get on if you try it. Bursting with vegetable goodness and flavoured with a simple harissa marinade, this Moroccan Spiced Roasted Vegetable Traybake takes just 10 minutes to prepare, is vegetarian and gluten free, and of course – super delicious! Try to place all vegetables in one layer. Place all the ingredients except the wine in a large, resealable freezer bag. Arrange vegetables and fish on top of couscous mixture. An alternative idea would be to just leave out the halloumi and scatter over some pine nuts or sunflower seeds 5 minutes before the end of cooking. Beat the eggs together until smooth. I especially like it with spices – either Middle Eastern flavours, like this, or Indian spices like my Tikka Masala Traybake – so good!! Bake for 20 mins until tender. my Moroccan Lamb Chops) and as a main for the veggies. Yum , It is so super tasty – harissa works sooo well with these veggies – perfect, as you say, for shaking up your weeknight dinner routine Eb x. Preheat your oven to 220C / 200C / gas mark 7 / 425F. Read More…. Absolutely Delicious Baked Root Vegetables Recipe | Allrecipes Heat oven to 200C/180C fan/gas 5. Ready in under 60 minutes, this recipe bakes the veggies rather than frying to make sure they remian healthy and flavoursome. 3. Leave to cool in the tin for 5 mins before cutting into wedges and serving warm with salad. Serve just as it is, or with my Easy 2 Ingredient Yogurt Flatbreads. Instructions. When is the best time to do Christmas food shopping? Personally I think the best wine match for this would be the sort of robust rosé you get from the South coast of France and much of Spain, one which is Grenache/Garnacha based would be a good bet, or if you want to drink red a Rioja Reserva would work well (or a Reserva wine from one of the other nearby Spanish regions – Navarra, Campo de Borja and Ribera del Duero are all fab and generally a bit cheaper than Rioja), alternatively if you want white, a Chilean Sauvignon Blanc would work brilliantly here too. Beat the eggs together until smooth. Serve immediately, squeezing garlic out of the skins as you eat. Besides being awesomely tasty as it is, this One Tray Southwestern Veggie Bake is super versatile. I’m looking forward to your flatbread recipe too! Do be careful with harissa, different brands are very different - from mild to super fiery!! 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