Roasted Vegetables with Quick Harissa Marinade
Harissa is a North African garlic-chile sauce used to flavor couscous and stews.
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Harissa is a North African garlic-chile sauce used to flavor couscous and stews.
Ingredients
- 1/4 cup harissa
- 5 Tbs. olive oil, divided
- 3 Tbs. chopped cilantro
- 2 Tbs. lemon juice
- 1 Tbs. grated lemon zest
- 1 medium eggplant, sliced into 1/4-inch-thick rounds
- 1 red onion, sliced into 1/4-inch-thick rounds
- 1 red bell pepper, quartered and seeded
- 2 zucchini squash, halved
- 1 yellow squash, quartered
- 1 bunch asparagus, trimmed
Preparation
1. Preheat oven to 400°F. Whisk together harissa, 3 Tbs. oil, cilantro, lemon juice, and lemon zest in large bowl. Add vegetables; toss to coat evenly.
2. Arrange vegetables on baking sheet, brush with remaining 2 Tbs. oil and harissa mixture. Roast 25 minutes, or until vegetables are tender, turning once. Serve over couscous or brown rice.
Nutrition Information
- Calories 253
- Carbohydrate Content 26 g
- Cholesterol Content 0 mg
- Fat Content 15.5 g
- Fiber Content 8 g
- Protein Content 5 g
- Saturated Fat Content 1.5 g
- Sodium Content 159 mg
- Sugar Content 9 g