Roasted Vegetables with Quick Harissa Marinade

• 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

1. Preheat oven to 400F.
2. Whisk together harissa, 3 Tbs.
3. oil, cilantro, lemon juice, and lemon zest in large bowl.
4. Add vegetables; toss to coat evenly.
5. Arrange vegetables on baking sheet, brush with remaining 2 Tbs.
6. oil and harissa mixture.
7. Roast 25 minutes, or until vegetables are tender, turning once.
8. Serve over couscous or brown rice.

harissa, olive oil, cilantro, lemon juice, lemon zest, eggplant, red onion, red bell pepper, zucchini, yellow squash

Taken from www.vegetariantimes.com/recipe/roasted-vegetables-with-quick-harissa-marinade/ (may not work)