Whether or not you've always liked to cook or else you've picked it up as a hobby throughout quarantine, we'd see a guess that you simply are on the lookout for new recipes to tryout. Afterall, getting creative at your kitchen is an excellent and fulfilling way to spend your time.

We've gathered most of the very most adored , highest ranked Spiced roasted vegetables with mint yoghurt inside our site. It is the finest of the best!

We've rounded up the most useful recipes ever. They truly are our most loved, rated and commented 5-star recipes out of our big neighborhood, all in one spot. These programs, mains, desserts and much more are guaranteed yummy!

Ingredients

2 (about 300g) green zucchini, halved lengthways, cut into thin wedges
2 (about 300g) yellow zucchini, halved lengthways, cut into thin wedges
550g butternut pumpkin, peeled, deseeded, cut into 5mm-thick slices
1 small red onion, cut into wedges
60ml (1/4 cup) olive oil
2 garlic cloves, crushed
1 1/2 tablespoons McCormick Middle Eastern Spices (Harissa)
250g (1 1/4 cups) couscous
200g honey yoghurt
1/4 cup chopped fresh mint

Method

Step 1 Preheat oven to 220°C. Place the combined zucchini, pumpkin and onion in a roasting pan. Add oil, garlic and Middle Eastern spices. Toss to combine. Bake for 20 minutes or until tender.
Step 2 Meanwhile, prepare the couscous following packet directions or until tender. Use a fork to separate the grains. Combine the yoghurt and mint in a bowl.
Step 3 Divide the couscous among serving plates. Top with the vegetable mixture and serve with mint yoghurt.

Spiced roasted vegetables with mint yoghurt

How to make Spiced roasted vegetables with mint yoghurt

Ingredients

Method