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Roast Garden Vegetables

Recipe – Home Grown Vegetables with Harissa Yoghurt 

 

This post is linked to Kate Says Stuff’s Thankful Thursday. I enjoy linking up to Kate’s fab blog, reflecting on the week and taking note of the things I am thankful for. Thank you Kate for the opportunity to join you!

I have just returned to work after being at home since Cuddles was born almost 14 months ago. Whilst it is with mixed feelings I return, I am thankful for the following:

  • My employer is very flexible – I can return for 2 days a week. 
  • I can have an uninterrupted thought pattern.  I can think something through AND be able to act on it.
  • I am thankful for the additional income it will bring the family. 
  • I am thankful for the beautiful cuddles and squeezes I get from my boys when I collect them at the end of a long day. 

Working challenges my weekly timetable….

I am in the progess of changing how I shop, cook and plan our meals (more on that soon) as part of our current Skipping the Supermarket project we are participating in. 

I do like a quick easy meal but I also love to spend time creating a lovely dish with many of elements.

The recipe below comes from the new A Fresh Legacy world order – it is very easy to make, healthy and predominatly home grown. Put it in the oven and forget about it until the buzzer sounds.

Last week I picked this glorious collection of produce from my garden:

Fresh Vegies From My Garden

 

This is what I made:

  • Serves: 4 adults as a side dish, 2 as a main
  • Preparation: 15 minutes
  • Cook Time: 40 minutes

Ingredients:

  • dash of olive oil or cooking oil of choice
  • 1/2 pumpkin cubed
  • 1/2 cup of home grown cherry tomatoes
  • 1 medium zucchini (courgette) – peeled and sliced
  • 1 small capsicum – cut into quarters
  • 1 eggplant – peeled and cut into 8
  • 6 sprigs of fresh thyme
  • 3 cloves of garlic chopped into quarters
  • sprinkle of ground cumin
  • sprinkle of ground coriander
  • salt and pepper

To serve:

  • 2 tablespoons of natural yoghurt
  • 1 teaspoon of harissa paste
  • 1 tablespoon of lemon juice

Steps:

  1. Heat the oven to 180 degrees
  2. Add a dash of oil to a roasting pan
  3. Add the chopped vegetables, thyme, garlic, spices and season with salt and pepper
  4. Place in the oven to bake for approximately 40 minutes – test readiness with a sharp knife – vegetables should be soft and golden
  5. Remove vegetables from the oven when cooked and place into a serving dish
  6. In a small bowl mix together the yoghurt and the harissa paste (use chilli paste if you do not have harissa)
  7. Drizzle lemon juice over the vegetables
  8. Serve by adding a dollop of the yoghurt to the vegetables

Chopped Vegetables to Roast

 

Hints and Tips:

  • Use any vegetables that you have available.
  • The lemon, thyme and tang of the yoghurt and harrisa match well with lamb if you are using this as a vegetable side dish.  
  • Add cous cous if you are eating it as a vegetarian meal.
  • Serve on crusty bread for a healthy lunch or quick dinner (as a bruschetta)
  • An alternate flavor (instead of the harissa and yoghurt) is to add 2 heaped tablespoons of my Kasouni – Indian Style Zucchini Chutney. Click on the link for the Kasouni recipe. A batch has a long self life so it is a great preserve to make while zucchinis are in abundance.

 

Roast Garden Vegetables

 

 

 

 

 

 

 

 

 

 

 

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{ 9 comments… add one }
  • Aroha @ Colours of Sunset March 8, 2012, 9:34 am

    OMG that looks absolutely delish! And the veggies from your garden look amazing!

  • Nicole (SportyMummy) March 8, 2012, 11:11 am

    That looks so delicious! having veggies done that way is a favorite in our house! I am so impressed with your wonderful home grown veggies!! fantastic!

  • katesaysstuff March 8, 2012, 12:45 pm

    So glad your return to work has been so flexible, that is wonderful.

    Alod, now I want lamb and veggies. Nom nom nom.

  • CJ March 8, 2012, 2:02 pm

    All I can say is YUM!! I really must get back into that garden of ours! Thank you! x

  • Jess March 8, 2012, 5:51 pm

    You’re so lucky you live In a climate whe you can grow that stuff easily; the tropics make these things quite difficult!

  • Lee March 8, 2012, 11:41 pm

    I just bought some harissa a couple of weeks ago and made something very similar to this, it was so yummy.
    I have just returned to part-time work too so have been making adjustments to our weekly routine. I love the idea of the skip the supermarket challenge. When I lived in Melbourne it was very easy, it’s a bit more limited in the country.

  • Kirsty @ My Home Truths March 9, 2012, 2:53 pm

    I’m glad your return to work started off well. I just celebrated my first year back after having Delilah Bear and I’m lucky enough to have flexible hours too. Just being able to sit for more than 2 minutes AND being able to finish an entire cuppa while it’s hot, makes it worthwhile for me!!!! Good luck with your skipping the supermarket project too, I’ll be following with interest!

    • Kyrstie March 20, 2012, 9:42 pm

      Thanks Kirsty, I agree with you on the cuppa that is really nice 🙂

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