Ras El Hanout Roasted Courgettes
Ras el hanout roasted courgettes & tomatoes on garlicky yoghurt with pitta is a delightful light lunch. Seasoned with a Moroccan spice mix, the courgettes and tomatoes are roasted until tender. The cooling yoghurt, mixed with garlic and lemon juice, complements the warmth of the dish. Serve on a bed of yoghurt, top with roasted tomatoes and courgettes, and garnish with fresh parsley. Enjoy this flavourful and easy-to-make dish with warm pitta bread.
Serves: 2
45 minutes
Cook time
Unit
Metric
Imperial (Coming Soon)
Ingredients
Join My Community ✨
🔍 Search Every Recipe
🍽️ Access Exclusive Dishes
🥦 Substitutions for Dietaries
🥑 Recipes to use Leftovers
⚖️ Custom Serving Sizes
ℹ️ Nutritional Information
🥫 Pantry Essentials
💰 Exclusive Discounts
Coming Soon ⏳
📆 Live Events
💬 Member Chat & Sharing
Earlybird discount
Ingredients:
- 1 courgette
- 2 handfuls of cherry tomatoes
- 1 tbsp. Ras el hanout spice mix
- 4 tbsp plain unsweetened yoghurt
- 1 garlic clove
- 0.5 a lemon, juiced
- Olive oil
- Salt
- Pepper
- Fresh parsley
- Warm pitta bread
🔄Natalia Rudin's Suggested Substitutes
Courgette Zucchini
Ras El Hanout Spice Mix Curry Powder
Plain Unsweetened Yoghurt Greek Yogurt
Beta