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Harissa Ratatouille


Preheat oven to 200⁰C.

Chop into 3cm squares: 350g baby marrow, 2 large aubergines and 4 mixed peppers.

Sprinkle with 30ml olive oil and bake for 30 minutes.

Mix together 240ml Harissa sauce with 250ml diced tomato, pour over the roasted vegetables and return to the oven.

Bake for 30 minutes.

Serve with baked sweet potato, grated parmesan cheese and a sprinkling of pine nuts.

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