Moroccan · Salad
Harissa Roasted Vegetable Platter (Vegan)
A generous platter of mixed vegetables roasted in harissa and cumin until charred and sweet, piled up with herbs, olives, preserved lemon and a lemony tahini or herb drizzle. It is a colourful, celebratory vegan centrepiece that turns a tray of ordinary vegetables into a spiced, shareable Moroccan feast.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Serves
- 6
- Level
- Easy
Ingredients
- 1 aubergine, 2 courgettes and 2 peppers, in chunks
- 1 red onion and 400 g squash, in wedges
- 2 tbsp harissa paste
- 6 tbsp olive oil
- 1 tsp cumin
- Handful of olives
- 1/2 preserved lemon, sliced
- For the drizzle: 3 tbsp tahini, juice of 1 lemon, water
- Coriander, mint and parsley, salt
Method
- 1
Season the vegetables
Toss all the vegetables with the harissa, olive oil, cumin and salt until evenly coated.
- 2
Roast
Spread over one or two trays in a single layer and roast at 210°C for 35–40 minutes, turning once, until charred and tender.
- 3
Make the drizzle
Whisk the tahini with lemon juice, salt and enough water to make a pourable sauce.
- 4
Plate up
Pile the roasted vegetables onto a big platter and tuck in the olives and preserved lemon.
- 5
Finish
Drizzle with the tahini sauce and scatter generously with fresh herbs before serving.
Chef's tips
- Give the vegetables room on the tray so they roast and char rather than steam.
- Cut denser vegetables like squash smaller so everything finishes at the same time.
- Add the fresh herbs and drizzle only after roasting so they stay vivid.
Frequently asked questions
Can I serve it as part of a bigger spread?
Absolutely. It is perfect for a mezze or barbecue table alongside hummus, flatbreads, salads and grains. It is equally good warm or at room temperature.
Which vegetables work best?
Any sturdy vegetables that roast well — aubergine, courgette, peppers, onion, squash, carrots, cauliflower, fennel. Vary them by season and use what you have.