This quick and easy one-tray recipe is a great chance to use up any leftover vegetables in your fridge! Packed with plant-based protein, it’s a great option for vegetarians to meal prep in advance and use during the week for quick and easy meals– and it’s super versatile. It pairs well with rice, couscous, as a filling in sandwiches or wraps, or simply as is!

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Ingredients:

2-3 Garlic cloves (chopped)

1 Onion (chopped)

1 Tomato (chopped)

1 Tbsp Tomato purée (optional) 

3-4 Tbsp Harissa paste

1 Tbsp Oregano 

2 Tsp ground Cumin

2-3 Tbsp Tahini 

1 can of Chickpeas (Drained and washed)

Salt to taste 

Veggies of your choice (I use mushrooms, bell peppers, zucchini)

Chopped parsley (optional garnish)

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Preheat the oven to 200 celsius. Mix all the ingredients on a foil lined oven tray well (ensure all veggies are coated with the harissa and spices). Place the tray in the oven for 15-20 minutes, or until veggies are soft / cooked to your liking. Once out of the oven, give the veggies a good stir and garnish with fresh parsley.