Roasted Veggies with Harissa Yogurt

Roasted Veggies with Harissa Yogurt

Roasted Veggies with Harissa Yogurt and Tahini Dressing is a nice and easy dish you can serve in summer and spring or whenever it's hot outside and you're lazy to cook.

The dish is beyond words to describe, but it was one of the best things I cooked or to be more precise roasted. It has a kick of spiciness from the harissa paste which I like. And the veggie collection kind of compliment each others taste. Now it's your turn to try it. Enjoy!!!!

Ingredients:

• 1 zucchini 
• 1 red onion 
• 1 red bell pepper 
• cauliflower 
• a pinch of salt
• 1/2 tsp paprika
• 1/3 tsp chili powder 
• 1/3 tsp black pepper 
• 2 tbsp olive oil
• greek yogurt 
• harissa paste 
• fresh mint 
• tahini
• pecans 
• pomegranate seeds

Instructions:

- Chop all the veggies, zucchini, onion, red bell pepper and cauliflower.

-Add the chopped veggies to the baking sheet.

-Season the veggies by adding salt, paprika, chili powder, black pepper and olive oil.

-Bake the veggies for 40-45 minutes at 180C.

-Spread greek yogurt on your serving plate.

-Swirl harissa paste on your greek yogurt.

-Add the roasted veggies to your yogurt.

-Garnish with chopped mint, tahini, pecans and pomegranate seeds.

-Bon Appetit!!!