Moroccan Harissa Roasted Vegetables

• 1 large Aubergine
• 2 medium Courgette
• 2 medium Red pepper
• 1 large Red onion
• 2 tbsp Harissa
• 3 tbsp Olive oil
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 1 medium Lemon
• 15 g Fresh coriander

1. Heat the oven to 220°C (430°F). Cut the aubergine and courgette into chunky bite-size pieces, and cut the red pepper into similar-sized pieces. Cut the red onion into thick wedges.
2. In a large bowl, mix the harissa, olive oil, ground cumin, ground coriander, fine sea salt and black pepper. Add the vegetables and toss until evenly coated. Tip onto a baking tray and spread into a single layer.
3. Roast for 30 to 35 minutes, turning once halfway through, until the vegetables are tender and deeply browned at the edges. If the tray looks crowded, spread the vegetables out more so they roast rather than steam. Remove from the oven and let sit for 2 minutes.
4. Finely chop the fresh coriander. Squeeze the lemon over the hot vegetables and toss gently on the tray. Scatter over the coriander and serve warm or at room temperature.

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