Spicy Harissa Vegetable Bake

This,as many forthcoming posts, is partly due to discovering vegetarian dishes for a relative who eats with us regularly. I am not averse to vegetarian recipes myself, despite being an ardent fan of good meat dishes, I consider myself an omnivore, eating all sorts rather than purely devoted to either meat or non-meat diets.

Often , particularly if we eat out, I will choose the vegetarian option purley because it sounds good, not out of desperation at the carnivore selection. If there is a bad spinach and ricotta pizza out there, I’ve yet to fall across it.

Anyway, I digress as always.

This was one of the first recipes we tried. As said, I enjoy it as a meat eater but it fits the bill nicely for vegetarian guests or family.

The image has been taken from Tesco.com as I didn’t think about this blog until at least a week after devouring any remains of it, it being that scrumptious!

Here’s the details.

 

Spicy Harissa Vegetable Bake

300g Chopped Pumpkin

250g Chopped Parsnips

250g Chopped Beetroot

1-2 tbsp Harissa

31/2 tbsp Olive Oil

1 Red Pepper

1 Large Onion

2 Garlic Cloves

11/2 tsp Ground Cumin

1 tsp Ground Coriander

1 tspPaprika

2 x 400g Chopped Tomatoes

1 x 400g Cannellini Beans,drained and rinsed

Handful Chopped Parsley

100g Ciabatta

1/2 Lemon Zested

 

Gas Mark 6/200 C/400 F/Hot Oven

Put Pumpkin,parsnip and beetroot in shallow roasting dish,add Harissa and 1 tbsp Oil and stir to coat.

Season with salt,then roast for 40 minutes, adding sliced pepper after 15 minutes.

 

Meanwhile,heat 1 tbsp oil in a frying pan over a medium to low heat. Add the onion,chopped, and cook for 5 minutes.Stir in the chopped garlic and spices and cook fr a further 2 minutes. Add the chopped tomatoes and cook for 20 minutes, stirring occasionally. Stir through the beans and set aside.

Stir the roasted vegetables into the tomato sauce with 200 ml of water and half the chopped parsley., then spoon into a pie dish.

In a food processor, pulse the bread into chunks,mix with the remaining 1 1/2 tbsp oil and lemon zest and sprinkle evenly over the top.

Bake in the oven for 30 minutes or until piping hot.