Go Back

Harissa Fire-Roasted Veg with Burnt Lemon Yogurt

Harissa-roasted vegetables bring heat, depth, and unapologetic flavor in this bold plant-forward dish. Paired with burnt lemon yogurt for balance, this recipe celebrates fire, contrast, and confidence. Inspired by Imogen’s intensity, it’s a striking side or main for anyone who loves powerful, spice-driven food.
Print Recipe Pin Recipe
Course Dessert, Side Dish

Ingredients
  

Roasted Veg

  • 2 cups butternut cubed
  • 1 red pepper sliced
  • 1 yellow pepper sliced
  • 1 red onion wedges
  • 2 tbsp olive oil
  • 1 –2 tbsp harissa paste
  • 1 tsp smoked paprika
  • Salt + pepper

Burnt Lemon Yogurt

  • 1 cup Greek yogurt
  • 1 lemon halved
  • 1 tbsp honey
  • Salt

Instructions
 

  • Method
  • Preheat oven to 220°C.
  • Toss vegetables with olive oil, harissa, paprika, salt + pepper.
  • Spread on a baking sheet and roast 25–30 minutes until charred at the edges.
  • Place lemon halves cut-side down in a dry pan until blackened.
  • Whisk yogurt with honey, a pinch of salt, and the juice of the burnt lemon.
  • Serve vegetables drizzled with yogurt.