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
- Preheat oven to 400F.
- Whisk together harissa, 3 Tbs.
- oil, cilantro, lemon juice, and lemon zest in large bowl.
- Add vegetables; toss to coat evenly.
- 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.
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)