Harissa Roasted Vegetable Plate
A North African–inspired plate of roasted vegetables coated in harissa spice blend and olive oil. Served warm with optional grains or legumes and fresh herbs.
Ingredients
Method
Preheat oven to 425°F (220°C).
Prepare all vegetables: cut delicata squash into 1-inch cubes, cut red onion into wedges, halve or leave cherry tomatoes whole, and mince garlic. Zest lemon and set aside; set lemon aside for juicing.
In a large mixing bowl, combine harissa spice blend with olive oil and minced garlic. Stir until well combined.
Add prepared vegetables to the bowl and toss until all pieces are evenly coated with harissa oil.
Spread vegetables in a single layer on a sheet pan. Roast at 425°F for 30–35 minutes, stirring halfway through, until edges are caramelized and vegetables are tender.
Remove from oven and season with salt and black pepper to taste. Squeeze fresh lemon juice over the vegetables and sprinkle with lemon zest.
Top with fresh chopped parsley. If using optional grain or legume base, serve roasted vegetables on top; drizzle with tahini sauce if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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