Oven baked vegetables with harissa

Source: Theo A. Michaels

Ingredients:

• 2 aubergines / eggplants
• 3 potatoes
• 1 red onion
• 3 courgettes
• 1 marrow/marrow squash
• a generous pinch of Greek dried oregano
• a small handful of freshly chopped flat-leaf parsley
• 2 tablespoons harissa paste
• 3 dried bay leaves
•  200g can chopped tomatoes or equivalent weight of passata / strained tomatoes
• salt and freshly ground black pepper
• olive oil, for drizzling

Method:

Preheat the oven to 180C.

Slice the aubergines, potatoes, onions, courgettes and marrow into 1,25cm discs, and drop into a mixing bowl. Drizzle in a few good glugs of olive oil and add the oregano, parsley, harissa paste and bay leaves. Fold everything through, ensuring all the ingredients have been touched by the oil and harissa. Season well and transfer to a roasting pan or ceramic ovenproof dish.

Scatter the chopped tomatoes or passata over the top. Cook uncovered in the preheated oven for about 1,5 hours. Use a large spoon to gently turn over the vegetables after 1 hour to ensure even cooking and return to the oven. Baking time may vary but should be between 60 to 90 minutes.