Roasted Peppers and Summer Squash with Garlic and Harissa

• 2 bell peppers, 1 red, 1 yellow (1 pound), cut into 1 1/2-inch pieces
• Two Italian frying peppers, cut into 1 1/2-inch pieces
• 2 yellow squash, sliced crosswise 1-inch thick
• 2 garlic cloves, thickly sliced
• 2 tablespoons Quick Harissa
• 2 tablespoons extra-virgin olive oil
• Salt

1. Preheat the oven to 375.
2. In a bowl, toss the peppers, squash and garlic with the harissa and oil and season with salt.
3. Spread the vegetables on a large rimmed baking sheet and roast in the center of the oven for 45 minutes, or until softened and browned in spots.
4. Transfer the vegetables to a bowl and serve warm or at room temperature.

bell peppers, italian frying peppers, yellow squash, garlic, extravirgin olive oil, salt

Taken from www.foodandwine.com/recipes/roasted-peppers-and-summer-squash-with-garlic-and-harissa (may not work)