1 Preheat the oven to 180°C/Gas Mark 4.
2 Slice the aubergines, potatoes, onion, courgettes and
marrow into 1.25cm (½in) discs, and put in a mixing bowl.
3 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.
4 Scatter the chopped tomatoes or passata over the
top. Cook uncovered in the preheated oven for about
1½ hours. Use a large spoon to gently turn over the
vegetables after 1 hour to ensure even cooking and return
to the oven.TIP I find this does vary slightly in cooking times, depending
on the thickness of vegetables, the season, etc, but it’s never
taken less than 1 hour or more than 1½ hours to cook. Feel
free to remove it from the oven before 1½ hours is up if it
everything is cooked.Oven-baked vegetables
with harissa
By Theo Michaels
Serves 6 | Prep 10 mins | Cook 1 hr 30 mins | Calories 191 (per serving)2 aubergines
3 potatoes
1 red onion, peeled
3 courgettes
1 marrow
generous pinch Greek
dried oregano
small handful freshly chopped
fl at leaf parsley
2 tbsp harissa paste
3 dried bay leaves
200g can (¾ cup) chopped tomatoes,
or passata
salt and freshly ground
black pepper
olive oil, for drizzlingTotal fat Saturates Salt Sugar Protein
3.3g 0.4g 0.3g 9.7g 5.9gThe recipes on
pages 84, 87 and
94 are taken from
Orexi! Feasting At The
Modern Greek Table
by Theo Michaels,
photography by
Mowie Kaye,
published by Ryland
Peters & Small.
(RRP £16.99.) This
book contains non-
vegan recipes.