Roast Summer Vegetables with Harissa Dressing

Name: Roast Summer Vegetables with Harissa Dressing
Ingredients: 1 yellow (bell) pepper; 1 red (bell) pepper; 1 medium aubergine (eggplant); 1 medium aubergine (eggplant); 30 ml /2 tbsp chopped fresh parsley; 45 ml /3 tbsp red wine vinegar; 15 ml /1 tbsp harissa paste; 120 ml /4 fl oz /½ cup olive oil; 2 cloves garlic, peeled and sliced; 1 red onion, sliced; 2 medium courgettes (zucchini); 2 medium courgettes (zucchini); couscous, to serve; salt and ground black pepper; salt and ground black pepper; 30 ml /2 tbsp chopped fresh mint; 90 g /3½ oz sunflower seeds, toasted

Preparation info

Serves
6

Difficulty
Easy

Appears in

Wood-fired Oven Cookbook

By Holly Jones and David Jones

Published 2016

About

This is the perfect recipe to cook when you have a glut of summer vegetables, as the wood-fired oven brings out their intense natural sweetness. Harissa is a full-flavoured and hugely versatile spice paste from North Africa, which you can use in dips, dressings and stews, and on pizzas and sandwiches.

Ingredients

1 medium aubergine (eggplant)
1 red (bell) pepper
1 yellow (bell) pepper

Side dish
Summer
Vegan

Method

Build up the fire in the oven until the temperature reaches 220°C/425°F. This will take about 60 minutes. Push the fire to the back of the oven with a metal peel or coal hook. Keep the door closed to maintain the oven temperature.