Roasted Vegetables with Feta

Ingredients

• 2 tablespoons olive oil
• salt and freshly ground black pepper
• 2 tablespoons water
• 3 tablespoons rose harissa paste
• 1 tablespoon of good-quality balsamic vinegar
• 1 large courgette (zucchini) - sliced
• 1 aubergine (eggplant) - cut into wedges
• 1 red bell pepper - deseeded and cut into thick wedges
• 2 red onions - peeled and cut into thick wedges
• 400g tin chickpeas - well drained
• 8 baby cherry (grape) tomatoes - halved
• 150g feta cheese - patted dry with kitchen paper towel
• a few sprigs of flat leaf parsley - leaves only and chopped
• To serve: fresh crusty bread for dipping and mopping