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    Honeyed Mediterranean vegetables with spiced yoghurt dressing

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    Honeyed Mediterranean vegetables with spiced yoghurt dressing

    An easy grill or barbecue dish, served with pittas

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 1 essential Waitrose red pepper, cored and cut into strips
    • 1 essential Waitrose aubergine,cut into 1cm slices
    • 2 courgettes, cut into 1cm slices
    • 3 tbsp olive oil
    • 1 tbsp honey
    • 1 tsp cumin seeds
    • 1 tbsp toasted pine nuts
    • 4 wholemeal pitta breads
    • 100g natural yogurt
    • ½ lemon, juice
    • 1 tsp harissa paste


    1. Start the barbecue, if using, or preheat the oven grill to high. Toss the vegetables in 1 tbsp olive oil and, in 2 batches, barbecue over hot coals covered in a light layer of ash, or grill on a baking sheet, for 3–4 minutes each side, until charred and cooked through. Put in a large bowl.
    2. Combine the honey, cumin seeds and remaining 2 tbsp olive oil, then toss into the grilled vegetables. Scatter with the pine nuts.
    3. Barbecue or grill the pittas. Mix the yogurt, lemon juice and harissa to make a dressing. Serve with the vegetables and pittas.

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